| Potato Leek Soup 2
1 cup of sliced leeks or green onions plus tops
1 cup of onion, chopped
2 tablespoons of margarine or butter
One 13 1/2 ounce can of chicken broth
4 cups of milk
1 1/2 cup of potato buds (dry)
1 teaspoon of salt
1/2 teaspoon of celery salt
2 tablespoons of 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. |
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