1 medium Organic Cucumbers
6 medium Organic Russet Potato (about 1 1/2 pounds) peeled and cut into 1/2 dice
3 cups Cold Water
1 1/2 teaspoons Salt
1/4 teaspoon Fresh Ground Black Pepper
1 cup Heavy Cream
1 cup Milk
1 tablespoon Onion grated
1 tablespoon Dill finely chopped
With a small, sharp knife peel the cucumber and slice it lengthwise into halves.
Scoop out the seeds by running the tip of the teaspoon down the center of each half.
Cut the cucumber into 1/4 inch dice and set aside.
In a heavy 3 - 4 quart saucepan, bring the potatoes and water to a boil over high heat.
Reduce the heat to moderate, add the salt and pepper, and cook uncovered until the potatoes are soft and can easily be mashed against the sides of the pan; then pour them and all the cooking liquid into a sieve set over a mixing bowl.
With a large spoon, force the potatoes through the sieve, or if you prefer, puree the potatoes in a food mill. (Don't use a blender because the mixture will be too smooth.)
Return the pureed potatoes and their liquid to the saucepan and stir in the cream, milk, grated onion, and cucumbers.
Simmer over low heat for about 5 minutes, or until the cucumber is tender but still somewhat firm.
Add the dill and taste for seasoning. Serve hot.