| Creme Vichyssoise
1 chicken bouillon cube pr 1 teaspoon powdered
1 cup of water
1 cup of potatoes
1 canned onion or 1 small raw onion
1/2 teaspoon of salt, chives
2 ounces of Philadelphia cream cheese
Dissolve bouillon in boiling water, add potatoes, onion and salt. Cover, simmer until potatoes are very tender. Put mixture in blender with cream cheese, until well blended. Add chives, chill and serve. |
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