Cucumber-Buttermilk Vichyssoise

• 2 teaspoons olive oil
• 1 cup chopped Vidalia or other sweet onion
• 2 garlic cloves, minced
• 6 1/2 cups chopped seeded peeled English cucumber (about 3)
• 3 cups cubed peeled baking potato (about 1 1/4 pounds)
• 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
• 3 cups buttermilk
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Thinly sliced cucumber

1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until onion is tender, stirring occasionally.
2. Add chopped cucumber, potato, and 2 cans broth to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is very tender, stirring occasionally.
3. Place one-third of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining potato mixture. Cool.
4. Add remaining 1 can chicken broth, buttermilk, juice, salt, and pepper to cooled potato mixture, stirring well. Cover and chill. Garnish with thinly sliced cucumber.
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olive oil, vidalia, garlic, cucumber, baking potato, chicken broth, buttermilk, lemon juice, salt, white pepper, cucumber

Taken from www.myrecipes.com/recipe/cucumber-buttermilk-vichyssoise (may not work)