1/4 cup diced onion
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon chopped fresh dill
1 (14 ounce) can chicken broth (can use fat-free)
2 medium potatoes, peeled, cooked and chopped
2 large cucumbers, chopped
1 cup milk (can use skim)
salt to taste
sour cream or yogurt
Saute onions, garlic and dill in olive oil until tender.
Puree this with remaining ingredients in a food processor or blender.
Chill in refrigerator for several hours.
Serve with a tablespoonful of sour cream or yogurt (can use low-fat versions) on top and a sprig of fresh dill.