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Melt butter in a deep sided skillet or stock pot.
Add your onion, carrots, potatoes and celery and sauté for about 10 to 12 minutes until veggies are a little soft and brown.
Add your seasonings, pepper, paprika, onion and garlic powders, white pepper, parsley, and celery seed. Sauté for a minute or so.
Add your chicken bouillon or whatever flavor of bouillon you are using. Sauté for a few minutes.
Then add your 12 cups of water. Bring this up to a boil, reduce heat to a low boil, cover and simmer for 20 minutes. Stir once or twice.
Taste about halfway through simmering and decide if you need to add more bouillon for your liking.
Add the instant mashed potatoes one cup at a time, by sprinkling it all over the pan and whisking in.
I add a cup at a time, whisk and monitor the thickness. Mine used three cups of the flakes to be the thickness I liked.
Turn off the heat and stir in the cream.
Serve with bacon, green onions, cheddar cheese on top and/or a sprinkle of parsley and black pepper.