Quick Vichyssoise(Potato Soup) - cooking recipe

Ingredients

1 1/2 c. water
2 Tbsp. parsley
2 chicken bouillon cubes
1 c. light cream
instant potatoes (enough for 4 servings)
1 (4 oz.) pkg. cream cheese with onion
chives

Preparation

Combine water, parsley and bouillon in a saucepan.
Cover and bring to a boil; stir until bouillon dissolves.
Remove from heat; add cream and stir in potatoes.
Cool at room temperature, 15 minutes.
Transfer to blender container.
Add cream cheese; blend until smooth and chill well.
Serve in chilled cups or bowls. Sprinkle with chives.