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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