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Cold Potato-Cucumber Soup
Source: dLife

Plain nonfat yogurt, cucumber, and potatoes give this soup its delicious flavor.

Prep Time: 70 minutes
Cook Time: 18 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 131.2
Total Carbs 26.5 g
Dietary Fiber 2.4 g
Sugars 5.8 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 106.1 mg
Protein 6.8 g
Sodium 433.8 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Milk , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  fat free reduced sodium chicken broth
2 each  medium russet potato
1 each  cooking spray
1 each  medium celery stalks
1 each  medium shallots
1 each  medium cucumber
1 cup  plain nonfat yogurt
0 1/4 tsp  salt
0.125 tsp  black pepper
  1. In a medium saucepan combine broth and potato, and bring to a boil.
  2. Reduce heat, and simmer 15 minutes or until potato is tender. Remove from heat, and let cool.
  3. Coat a medium nonstick skillet with cooking spray; place over medium high heat until hot.
  4. Add celery and shallot, and cook 3 minutes or until tender (do not brown), stirring often. Remove from heat, let cool 5 minutes.
  5. Position knife blade in food processor bowl. Add potato mixture, celery mixture, and cucumber; process until smooth.
  6. Transfer pureed mixture to a medium bowl, stir in yogurt, salt, and pepper. Cover and chill at least 1 hour.

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