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Cheesy Potato Soup

2 tbsp. onion (finely chopped)
2 c. water (boiling)
1 (13 oz.) undiluted evaporated milk
1/8 tsp. pepper
2 tbsp. butter
1 2/3 c. instant potato flakes
1 tsp. salt
1/4 tsp. celery salt
1/2 lb. Cheddar cheese (grated)


Saute onion in butter in medium saucepan. Add boiling water and instant potato flakes. Blend well. Slowly add evaporated milk, stirring constantly to blend well. Add salt, celery salt and pepper. Heat mixture just until it begins to boil. Remove from heat and stir in grated cheese. Serve hot garnished with parsley. Makes four 1 cup servings.


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