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Cucumber and Potato Soup

4 potatoes, peeled and thinly sliced
1/4 teaspoon white pepper
1 cup heavy cream
1/2 cup milk
1 green onion, chopped

1 cucumber, peeled, seeded and diced
1 teaspoon dillweed

1. In a heavy 2-quart saucepan, boil potatoes in salted water until soft. Force the potatoes through a sieve or mash finely; then return to the saucepan. Stir in white pepper, cream, milk, finely chopped green onion, and cucumber. Simmer gently for about 5 minutes, or until the cucumber is tender. Add dillweed.

Makes 4 servings.

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