Chilled Potato and Vegetable Chowder

In a heavy soup pot, heat 1/4 cup broth. Add onions; cook for 4 to 5 minutes. Add celery; cook for 1 minute. Add remaining broth and potatoes; bring to a boil. Reduce heat; simmer for 35 to 40 minutes, or until potatoes are tender. Remove from heat; cool slightly. In a blender, puree 1/2 of soup in batches until smooth; return pureed soup to chunky soup. Stir in vegetable blend, milk, parsley, salt and pepper; blend well. Cool slightly. Cover; refrigerate at least 4 hours before serving. To serve, ladle soup into serving bowls. Top each portion with 6 strips cheese, forming a lattice pattern over top. Serve chilled.