Our version of this French classic adds cucumber and buttermilk to the familiar potato soup. Prepare it in advance, and refrigerate or freeze. It will keep frozen for up to a month, but you'll need to puree it again after it's thawed.
2 teaspoons olive oil
1 cup chopped Vidalia or other sweet onion
2 garlic cloves, minced
6 1/2 cups chopped seeded peeled English cucumber (about 3)
Heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until onion is tender, stirring occasionally.
Add chopped cucumber, potato, and 2 cans broth to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is very tender, stirring occasionally.
Place one-third of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining potato mixture. Cool.
Add remaining 1 can chicken broth, buttermilk, juice, salt, and pepper to cooled potato mixture, stirring well. Cover and chill. Garnish with thinly sliced cucumber.
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