Well, WordPress ate all the text, so I am reposting. This is a delicious and subtle soup that can be thrown together in 20 minutes, perfect for a lazy lunch.
Peel and dice 2 potatoes. Toss in a soup kettle with 2 cups of water and let boil until tender.
Meanwhile, peel and dice one medium cucumber or half an english cucumber. Scoop out the seeds before chopping. Dice up one or two green onions – totally depends on your love of onion. It adds a bit of bite and I like it so I used two. I also prepped 1 cup of milk from nonfat dry milk powder. You can use regular milk. I just use milk so seldom that I never buy milk and mix up what I need.
When the potatoes are tender, remove from heat and mash. You can use a blender or chinois or simply elbow grease. I mashed. Then I whisked in 1 TBSP of butter to give it some fat – since I am using nonfat milk. You can also use cream if you want richer soup. Add the cucumbers and onions and return to heat on medium and let cook about 5 minutes until tender. Add 1 tsp of dill weed and 2 TBSP of feta. The feta is completely optional. I like the sourness it adds. You can also get sourness by using buttermilk, but believe me, if I don’t keep milk on hand, I also don’t keep buttermilk on hand. Add a bit of salt and pepper to taste and serve.
This makes 2 bowls, but soup always tastes better reheated, so you want that second bowl. It has delicious earthiness from the potatoes with a freshness from the cucumbers and dill, while the onions add zest and the feta adds a sourness that is so good with the creamy milk potato goodness of the broth.