I’ve had a continuous supply of cucumbers this season from my cucumber plants. It’s been rewarding (and tasty) to watch the plants grow from seedlings into mature plants. I’ve enjoyed raw cucumbers, refrigerator pickles, and now this cucumber soup. I have more cucumbers so I’ll be looking for other creative ways to use them.
This Cucumber and Potato Soup is based on a recipe for Austrian Cucumber Soup. The traditional version, known as Gurkensuppe in Austria, is thickened with a white sauce consisting of white flour, milk, lemon juice or white wine vinegar. Although that sounded interesting, I decided the version with potatoes sounded more appealing. So I made mine with potatoes instead of the white sauce.
Cucumber and Potato Soup Serves about 6
- 4 medium potatoes
- 2 medium onions
- 2 to 3 celery sticks
- 6 cups chicken broth
- salt and pepper to taste
- 1 tsp dried tarragon (optional)
- 1 1/4 cups milk