• 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.