Potato Leek Soup II recipe

4 servings

2 tablespoons unsalted butter

1 cup sliced leeks

1 cup chopped onion

1 2/3 cups chicken broth

4 cups milk

1 1/3 cups potato flakes

1 teaspoon salt

1/2 teaspoon celery salt

2 tablespoons chopped fresh parsley

Melt the butter in a large pot over medium heat.

Saute the leeks and onion in the butter for 5 minutes, or until tender.

Pour in the broth and the milk and mix well.

Bring to a boil, reduce heat to low and simmer for 5 minutes.

Stir in the potato flakes, salt, celery salt and parsley.

Allow to thicken and heat through.