How to make it

  • Melt butter in a large sauce-pan.
  • Add onion; saute 10 minutes or until tender.
  • Add Broth, potatoes, parsley, mustard, salt, and pepper.
  • Cook over low heat 30 minutes or until potatoes are tender.
  • Combine potato mixture and cucumber in container of an electric blender; process 3 to 4 minutes or until pureed.
  • Chill at least 4 hours.
  • Stir in half-and-half before serving.
  • Garnish with cucumber slices.

Reviews & Comments 2

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  • laika 9 years ago
    Wow, so interesting! I have never had a cold cucumber soup that was not yogurt or buttermilk based.
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  • mrspotatohead 10 years ago
    Sounds wonderful!
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