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Ingredients: 1/2 cup extra light olive oil 3 cups celery, chopped 1-1/2 cup chopped onions 1-teaspoon fresh minced garlic 1-quart of chicken broth 3 cups peeled and diced russet potatoes 1/2 cup chopped fresh parsley, divided 1/2 teaspoon salt 1/4 teaspoon pepper Shredded sharp Cheddar cheese Directions: In a large saucepan, heat oil. Add celery, onions and garlic; sauté 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. |