Cucumber Potato Soup

• 1 tablespoon vegetable oil 
• 1 onion, chopped 
• 1 pound potatoes, peeled and cut into cubes 
• 2 cups vegetable broth 
• 1 pound cucumbers–peeled, seeded and chopped 
• 1/4 cup milk, cream or almond milk for vegan version
• 1/2 cup flat-leaf parsley, chopped or two sprigs of dill
• Salt and pepper 

Directions 

1. In a large pot, heat the oil over medium heat. Add the onion; cook until slightly softened. Add the potatoes and broth. Bring to a simmer, cover and cook until the potatoes are tender, about 15 minutes.  Add the cucumbers and simmer for 2 more minutes.  Using a stick blender or food processor, puree until smooth.  Return to the pot and stir in the milk/cream. Garnish with parsley  (or dill) and serve hot or cold.