2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
2 c. milk
1/8 tsp. parsley flakes
1/8 tsp. onion powder
1/8 tsp. celery salt
1/8 tsp. pepper
2 c. frozen hashed brown potatoes, thawed

Melt butter in saucepan. Stir in flour and salt. Add milk gradually. Cook until bubbly and thickened, stirring constantly. Stir in remaining ingredients. Heat to serving temperature. Ladle into soup bowls. Yield: 2 to 4 servings.