Roasted Red-Pepper Soup

I made this and I didn’t care for it so much. Not saying its bad, but I didn’t care for it.

recipe
2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
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2 stalks celery, chopped
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2 shallots or 1/2 red onion, chopped
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Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream (I used greek yogurt)
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
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Heat the olive oil in a large Dutch oven or pot over medium-high heat.
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Add the potatoes, celery, shallots,
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1/2 teaspoon salt, and pepper to taste and cook,
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stirring frequently, until the potatoes begin to soften,
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about 5 minutes. Add the red peppers,
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vegetable broth
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and 1 cup water.
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Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.

Transfer the soup and greek yogurt to a blender
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and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper
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and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro.
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