Creamy Cucumber-Potato Soup
From: Andree, Saint-Henri, Levis, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 4 teaspoons [20 g] butter
  • 2 leeks, diced [about 7 cups / 1.75 L]
  • 3 small potatoes, diced
  • 2 cups [500 mL] chicken broth
  • 2 cups [500 mL] milk
  • 2 cucumbers, peeled, seeded and diced [about 4 cups / 1 L]
  • Salt and pepper, to taste
  • Snipped chives [optional]
  • Brown together leek and potato dices into melted butter for 3 to 4 minutes.
  • Pour in chicken broth and leave to simmer for 10 minutes.
  • Pour in milk and mix in cucumber dices.
  • Reheat then puree into a blender or a food processor.
  • Salt, pepper and serve, garnished with snipped chives if desired.