Wash and peel the cucumber and cut into pieces 5 cm thick. Peel the potatoes and cut into pieces. Bring to the boil with 250 ml of water and a teaspoon of salt. Cover and cook for about 20-25 minutes until the vegetables are soft. Then puree the whole thing. Chop the dill and add to the saucepan with the cream, stir in and heat.
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