• 12servings
  • 100calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 cup chopped Vidalia or other sweet onion

  3. 2 garlic cloves, minced

  4. 6 1/2 cups chopped seeded peeled English cucumber (about 3)

  5. 3 cups cubed peeled baking potato (about 1 1/4 pounds)

  6. 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided

  7. 3 cups buttermilk

  8. 1 tablespoon fresh lemon juice

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon white pepper

  11. Thinly sliced cucumber

Instructions Jump to Ingredients ↑

  1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until onion is tender, stirring occasionally.

  2. Add chopped cucumber, potato, and 2 cans broth to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is very tender, stirring occasionally.

  3. Place one-third of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining potato mixture. Cool.

  4. Add remaining 1 can chicken broth, buttermilk, juice, salt, and pepper to cooled potato mixture, stirring well. Cover and chill. Garnish with thinly sliced cucumber.


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