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Ingredients

2 medium cucumbers, chopped
6-8 white potatoes, diced
8 oz. fat-free sour cream
32 oz. reduced-sodium chicken broth
3 cloves of garlic, chopped
1 c. yellow onion, finely chopped
2 Tbsp. olive oil
1/4 c. baby dill, coarsely chopped

Kitchen Items

Cutting Board, Chef's Knife, Stock Pot, Stirring Spoon, Measuring Cup

Instructions

Boil 6 cups of water in a medium stock pot. Cook potatoes until slightly tender; drain and set aside. In stock pot, add olive oil, garlic and onion and sautee 2-3 minutes on medium-low heat or until onions are tender. Add the chicken stock and let simmer 5 minutes.

Next, add the cucumber and heat to boiling, 2-3 minutes. Reduce heat and add the sour cream, potatoes and baby dill, stirring several times until mixed through. Let stand 2-3 minutes before serving.

Serve with oyster crackers if desired.

About the author

DanaFiles

I'm a working mom who resides in Plover, Wisconsin. I have a 2 1/2 year old son, Dawson, who is a picky eater and I'm ever-changing recipes to suit his tastes.

I'm also an avid blogger and I love to collect cookbooks, recipe ideas, tips and suggestions to make cooking easier!

Website: http://thedanafiles.com