4 c. chopped, peeled and seeded cucumbers
1 c. chopped onion
1 clove garlic, minced
4 tbsp. butter
2 c. rich chicken stock
2 c. diced potato
1 1/2 c. half and half
1/2 c. heavy cream
1/2 tsp. salt
1/4 tsp. white pepper

Garnish: 2 tbsp. minced parsley

Saute cucumbers, onion and garlic in butter until onion is soft. Add chicken stock and potato, bring to gentle boil, cover and cook until potatoes are soft. Puree in blender, add half and half, cream and seasonings. Reheat and adjust to taste. Garnish with minced cucumber and parsley. Serves 8 to 10.