Ingredients
- 1 small onion, grated
- 3 chicken bouillon cubes or 3 teaspoons instant chicken bouillon
- 1 cup water
- ¼ teaspoon salt
- 2 cups milk
- 1¼ cups instant mashed potato puffs (dry)
- 1 cup light cream (20%)
- Snipped chives or watercress
Directions
- Combine onion, bouillon cubes, water and salt in large saucepan.
- Heat to oiling.
- Reduce heat; cover and simmer about 10 minutes.
- Remove from heat.
- Add ½ cup of the milk.
- Stir in potato puffs and whip with fork until fluffy.
- Gradually stir in remaining 1½ cups milk; heat just to boiling.
- Cover and chill thoroughly.
- Just before serving, stir in cream, beating vigorously with fork until blended.
- Sprinkle each serving with snipped chives or watercress.