Ingredients

• 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

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Instructions

1. 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.
2. 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.