|Onion||1 Small, grated|
|Chicken bouillon cubes||3|
|Water||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Instant mashed potato puffs||1 1⁄4 Cup (20 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
Heat onion, bouillon cubes, water and salt in large saucepan until mixture boils.
Reduce heat; cover tightly and simmer 10 minutes.
Remove from heat; stir in 1/2 cup milk.
Mix in potato puffs with fork; beat until fluffy.
Stir in 1 1/2 cups milk gradually; heat just until soup boils.
Cover and chill thoroughly.
5 minutes before serving, have ready: 1 cup light cream (20%); snipped chives or watercress.
Stir cream into soup with fork; beat vigorously.
Serve in small cups or bowls; sprinkle snipped chives on top.