1 cucumber
1 pound white potatoes, peeled and diced
1 can (approx 13-3/4 oz) vegetable broth
1 cup skim milk
1 green onion, minced
1 teaspoon dill
Salt and pepper to taste
4 servings, 169 calories, 0 g fat
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. Pour vegetable broth into a 2-1/2 quart saucepan, add potatoes, and heat to boiling. Reduce heat and simmer covered for ten minutes or until potatoes are tender.
Pour the broth and potatoes into a blender or food processor and blend until smooth. Return mixture to saucepan. Stir in milk, cucumber, and dill. Simmer gently for 5 minutes or until the cucumber is tender. Season to taste