2 tbsp. butter
1/4 c. chopped leek
2 c. diced unpeeled cucumber
1/2 c. raw diced potato
2 c. chicken broth
2 sprigs parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 c. heavy cream

Melt butter, saute leek. Add all ingredients except cream and garnish. Bring to boil, simmer until tender. Puree in blender. Add cream when serving. Garnish with parsley. I do not use waxed cucumbers. Cut cucumbers lengthwise, remove seeds and dice.