Vichyssoise

2 cups cubed raw potatoes
1 cup chopped onions
2 cups water
3 chicken bouillon cubes
2 tablespoons butter
3/4 cup milk
1/4 teaspoon pepper
2 tablespoons parsley
2 tablespoons scallion tops
1/2 cup heavy cream

Combine potatoes, onions, water and bouillon cubes in saucepan. Cook, covered, until just tender, approximately 15 minutes.

Do not drain. Pour into blender. Add remaining ingredients except cream. Blend on high for approximately 30 seconds. Pour into bowls and add cream.

Chill or serve hot.

Yields 6 servings.