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
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.