Easy Vichyssoise - cooking recipe

Ingredients

1 1/2 c. water
2 Tbsp. snipped parsley
2 chicken bouillon cubes or 2 tsp. bouillon granules
1 c. light cream
2 c. prepared mashed potatoes
4 oz. cream cheese
1 to 2 Tbsp. finely minced onion
snipped chives

Preparation

Combine water, parsley and bouillon in saucepan.
Cover and bring to boiling.
Stir until bouillon is dissolved.
Remove from heat.
Add cream.
Stir in potatoes.
Cool to room temperature. Put mixture in blender.
Add onion and cream cheese.
Blend at high speed until smooth.
Chill thoroughly.
Serve in chilled bowls.
Garnish with chives.
A great dish for hot weather!