Blender Potato Soup - cooking recipe

Ingredients

1/2 cup light olive oil
3 cups celery, chopped
1 1/2 cups chopped onions
1 teaspoon fresh minced garlic
1 quart chicken broth
3 cups peeled and diced russet potatoes
1/2 cup chopped fresh parsley, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese (or to taste, it goes on top as garnish when done.)

Preparation

In a large saucepan, heat oil.
Add celery, onions and garlic; saute until tender.
Stir in remaining ingredients except 1/3-cup parsley and cheese; bring to a boil and reduce heat.
Simmer, covered, for 20 minutes or until potatoes are tender.
Pour half of mixture into blender; puree until smooth. Set aside.
Pour the remaining soup into blender; blend until coarsely chopped.
Combine both mixtures.
Ladle soup into bowls; garnish with remaining parsley and cheese.