1 medium-sized cucumber, peeled, cut in half lengthwise, seeds removed, and cut into 1/4 in (5 mm) dice
About 1 1/2 lb (700 g) boiling potatoes, peeled and cut into 1/2 in (1 cm) dice
3 cups (750 ml) cold water
Salt and freshly ground black pepper to taste
1 cup (250 ml) heavy cream
1 cup milk
1 Tbs (15 ml) grated onion
1 Tbs (15 ml) finely chopped fresh dill,
or 1 tsp (5 ml) dried dill weed
1. Bring the potatoes and water to a boil in a heavy 3 to 4 quart (3-4 L) saucepan over high heat. Reduce heat to moderate, add salt and pepper, and cook the potatoes until soft and easily mashed against the side of the pot. Or puree with hand blender right in the saucepan.
2. Pour potatoes and liquid into a sieve over a large bowl. Using a wooden spoon press the potatoes through the sieve into the reserved cooking liquid. Return the potato and liquid mixture to the pan and stir in the cream, milk, grated onion, and cucumbers. Simmer over low heat for about 5 minutes, until the cucumbers are warm but still form. Taste and adjust the seasoning. Serve either from a heated tureen or in individual soup bowls, with a sprinkling of dill on the surface of the soup.