Roasted Red Pepper Soup

Ingredients:

2 TBSP extra virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots, chopped (or 1/2 red onion)
Salt and pepper to season
1 (12oz) jar roasted red peppers, drained and rinsed
5 sun dried tomatoes
4 cups chicken broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
Shredded pepper jack cheese

Instructions:

Heat the olive oil in a large pot over medium high heat. Add the potatoes, celery, and shallots, 1/2 tsp salt and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.

Add the red peppers, tomatoes, chicken broth, and 1 cup water. Cover and bring to a simmer, the uncover and cook until the potatoes are tender, about 15 minutes.

Use an immersion blender or use a blender and purée the soup and sour cream until smooth.

Serve with cilantro and shredded cheese.