- 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.