Recipe

Gurken And Kartoffelsuppe Recipe

Add Step-by-Step Photos	Annalou / All my dishes 2 years, 11 months ago This recipe was adapted from a recipe on the Embassy of Germany website. It can also serve more as a refreshing amuse bouche. Prep:20m Cook:20m Servings:8	Annalou
	soup german creamy

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Fans

darlenel

waterlily

Ingredients

8 medium red potatoes, peeled and diced

2 medium cucumbers, split lengthwise, seeded and diced

4 teaspoons sea salt

4 cups cold filtered water

1 teaspoon white pepper

2 cups heavy cream

1 cup milk

2 green onions, sliced finely

2 tablespoons chopped fresh dill

Directions

In a heavy large saucepan boil potatoes in the filtered cold, salted water until the potatoes are very soft.

Using a potato masher, blend potatoes into their cooking liquid, mashing to a fine consistency (or use a handmixer for 'faster food').

Stir in the pepper, milk, and sliced green onion.

Hold warm until 5 minutes before serving, then add the cream and cucumber.

Simmer gently until cucumber is tender, but still has texture (about 5 minutes).

Serve hot.

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Comments

darlenel 10 months, 3 weeks ago said:
Can't wait to try this. My family loves potatoes and especially potato soup. My mother-in-law was Irish and made the best potato soup. I alway use russet potatoes. Is there a special reason to use red potatoes?

annalou 7 months, 2 weeks ago said:
Russet potatoes are better for baking, red potatoes are good for salads and soups. If you have russets on hand you can use them and it will still taste fine.

ptrash 4 months ago said:
This sounds so good!

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