I made this and I didn’t care for it so much. Not saying its bad, but I didn’t care for it.
2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots or 1/2 red onion, chopped
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
Heat the olive oil in a large Dutch oven or pot over medium-high heat.
Add the potatoes, celery, shallots,
1/2 teaspoon salt, and pepper to taste and cook,
stirring frequently, until the potatoes begin to soften,
about 5 minutes. Add the red peppers,
and 1 cup water.
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
and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper
and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro.