2 chicken bouillon cubes
4 cups boiling water
4 cups diced potatoes
1/4 cup sliced onion
1 1/2 tsp. salt
1- 8 oz. pkg. Phiadelphia
cream cheese
1 T. finely chopped chives
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Dissolve bouillon cubes in
boiling water; add potatoes,
onion & salt. Cover & simmer
20 minutes or until potatoes
are very tender. Force mixture
through sieve. Gradually add
mixture to softened cream
cheese, mixing until well
blended. Add chives; chill.