2 lbs. butter
2 tbsp. finely chopped onion or 1/4 - 1/2 tsp. dried onion
1 1/2 tsp. salt
1/4 tsp. celery salt
1/8 tsp. black pepper (opt.)
3 1/2 c. whole milk
1 1/2 c. potato flakes

Heat milk, butter, onions, onion salt and celery salt to scalding point. Stir in potato flakes and continue cooking until smooth, stirring constantly. Soup will be the consistency of heavy cream. If you desire it thinner, add more milk. Add a dash of celery salt and a sprig of parsley on each cup for color.