Potato Leek Soup II

2 tablespoons unsalted butter

1 cup sliced leeks

1 cup chopped onion

1 ⅔ cups chicken broth

4 cups milk

1 ⅓ cups potato flakes

1 teaspoon salt

½ 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.