|Frozen cream of potato soup||1 Can (10 oz)|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Chopped chives||1 Teaspoon|
Combine all ingredients except chives in top of double boiler.
Set over simmering water and heat until soup is melted.
Strain through a sieve, pressing through all the pulp from the soup.
Set in ice water and stir until cool.
To serve immediately, put in glass jar with tight lid and shake with 8 ice cubes until chilled and strain into chilled cups.
If made ahead, chill thoroughly in refrigerator.
Top with chives.