| | Directions | | Place chopped onions and celery in saucepan and cover with water. Cook until tender. Meanwhile heat 2 quarts of milk and 1/2 stick of butter or margarine, making sure it does not boil over. When milk is hot but not to the boiling point remove from the heat. Stir the milk with a whisk and add instant potato flakes until it gets to desired thickness. Add onions and celery with the water you cooked them in. If the soup is thicker than you like add a little water or milk to thin it. Add salt and pepper to taste. At this point you can add an additional 1/2 stick of butter or margarine and top with cheese, if desired. You can also add cooked broccoli or asparagus to soup. |
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| Ingredients | | - |  | 2 to large onions, chopped (medium) |
| - | | 1/2 bunch celery, chopped |
| - | | 1/2 stick butter or margarine |
| - | | 2 quarts milk |
| - | | instant potato flakes |
| - | | salt |
| - | | pepper |
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