1 can potato soup
1 soup can of milk
1 chicken bouillon cube
1 large cucumber, peeled and chopped (approximately 1 3/4 cup)
1 c. half and half

In a heavy sauce pan combine soup, milk, bouillon cube and cucumber. Cook over low heat, stirring occasionally, for about 10 minutes or until cucumber is partially cooked and soup is very hot. Half fill a blender container and whirl until smooth. Repeat with the remaining soup until all is blended smooth. Cover and chill. Just before serving, stir in half and half.