1 small onion, grated
3 chicken bouillon cubes or 3 tsp. instant chicken bouillon
1 cup water
1/4 tsp. salt
2 cups milk
1 1/4 cups Potato Buds instant puffs
1 cup light cream
snipped chives or watercress
4 1 cup servings
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 cups 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.