Cream of Cucumber and Potato Soup

I made some cucumber and potato soup, yesterday, for lunch. I wanted a subtle soup without many additions so I only added some thyme, and topped the soup with grated mature cheddar cheese. I served it with some freshly baked sweet cornbread. There were no left overs so you can imagine what it tasted like. I hope you had a lovely Easter Weekend. Mine was quiet. Nothing special. I wish you a pleasant week!

peel cucumber, cut lengthways, de-seed and chop

Heat the olive oil in a pan, add the onions, potato and cucumbers and sauté for 5-7 minutes until soft,

Add the stock (broth), and bring to the boil. Simmer for 15-20 minutes until potatoes are tender.. Remove from the heat and set aside.

Make the white sauce: Melt the butter in a separate pan

.Stir in the flour

and cook, stirring for 1 minute.

Remove the pan from the heat, then gradually add the milk to the cooked flour (roux), stirring well between each addition, until all the milk is incorporated. Return the pan to the heat and cook, stirring throughout, until the sauce is thick, smooth and glossy. Simmer for 2-3 minutes. Season with salt, pepper.

 Mix the white sauce with the cooked cucumber and potato. Add the thyme and blend until smooth.
Return the soup to the pot and heat it until it comes to a boil then remove from the heat

serve hot.

I topped my soup with grated mature cheddar

And served it with some cornbread. There were no left overs!!!!