Vichyssoise, serve these hearty soups as appetizers or as lunchtime fare with cheese and crackers.
1 small onion, grated
3 chicken bouillon cubes or 3 teaspoons instant chicken bouillon
1 cup water
1/4 teaspoon salt
2 cups milk
1 1/4 cups Potato Buds instant puffs
1 cup light cream
Snipped chives or watercress
Method: In large saucepan, heat onion, bouillon cubes, water and salt to boiling. Reduce heat; cover and simmer about 10 minutes. Remove from heat. Add 1/2 cup of the milk. Stir in instant puffs with fork; beat until fluffy.
Gradually stir in remaining 1 1/2 cups milk; heat just to boiling. Cover and chill. Just before serving, stir in cream. Beat vigorously. Sprinkle each serving with chives. 4 servings (1 cup each).