1 c. sliced leeks or green onions plus tops
1 c. onion, chopped
2 tbsp. butter
1 (13 1/2 oz.) can chicken broth
4 c. milk
1 1/2 c. potato buds (dry)
1 tsp. salt
1/2 tsp. celery salt
2 tbsp. snipped parsley

Cook 5 minutes: leeks, onions and butter. Stir in chicken broth and milk. Heat to boiling and simmer 5 minutes, stirring constantly. Add remaining ingredients. Serve hot or cold.