Blender Potato Soup

1/2 cup veg oil
3 cups chopped celery
1 1/2 cups chopped onions
1 tsp fresh minced garlic
1 qt. chicken broth
3 cups peeled and diced russet potatoes
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
Shredded sharp cheddar cheese

In a large saucepan, heat oil. Add celery, onions, and garlic; saute until tender. Stir in remaining ingredients except 1/3 c. parsely 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 remaining soup into blender; blend until coarsely chopped. Combine both mixtures. Ladle soup into bowls; garnish with remaining parsely and cheese.