5 1/4 cups low-sodium chicken broth – divided use
1 cup diced Spanish onion
1/2 cup diced celery
3 cups diced new potatoes
2 cups frozen corn, red pepper and broccoli blend, thawed
1 cup lowfat milk
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
1 cup (4 ounces) Wisconsin Colby cheese, sliced, cut into 36 strips
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.