Potato soup with cucumber and dill

Ingredients for 4 servings:

• 1 m.-large cucumber(s)
• 750 g potatoes, peeled and cut into small cubes
• ¼ liter of water, cold
• ½ tsp salt
• ¼ tsp black pepper from the mill
• ¼ liter sweet cream
• ¼ liter of milk
• 1 tbsp onion(s), finely grated
• 1 bunch dill, fresh

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve the peeled cucumber lengthwise and remove the seeds with a teaspoon. Cut the cucumber into small cubes and set aside. Bring the diced potatoes and water to a boil in a large pot over high heat. Reduce the heat to low, add salt and pepper, and simmer uncovered until the potatoes can be easily mashed against the sides of the pot. Strain the potatoes and cooking liquid through a sieve (using an electric mixer will result in a mashed potato). Return the mashed mixture to the pot, stir in the cream, milk, grated onion, and the diced cucumber. Let the diced cucumber sit in the soup for about 5 minutes. They should be tender but still firm to the bite. Season with salt and pepper and serve with plenty of fresh, chopped dill.