Ingredients:

1-1/2 Tbsp unsalted butter
1 cup chopped onions
4 cucumbers, peeled, halved, seeded, cut into 1/2-inch-thick slices (about 5 cups)
1 8-oz russet potato, peeled and diced
4 cups low-sodium chicken broth
4 Tbsp Urban Accents Dillwood Grove, divided
1/2 tsp salt
1 cup creme franche or sour cream, plus additional for garnish
2 Tbsp minced chives, for garnish

Directions:

Melt butter in heavy stockpot over medium heat. Add onions and saute until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, 3 Tbsp Dillwood Grove and salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes.

Working in batches, puree soup in processor until smooth. Return to pot; cool 15 minutes. Whisk in 1 cup creme franche and 1 Tbsp Dillwood Grove.  Cover and chill until cold, about 4 hours. Can be made 1 day ahead, keep chilled.

Before serving, taste soup, adding more salt and white pepper, if desired. Ladle soup into 6 bowls. Place dollop of creme franche in center of each bowl; sprinkle with chives.