Categories: Made

Ingredients

• 2 tbsp olive oil
• 2 large potatoes, peeled and cut into small pieces
• 2 stalk celery, chopped
• 2 shallots or 1/2 red onion, chopped
• Kosher salt and ground pepper
• 12 oz jar roasted red peppers, drained and rinsed
• 4-5 sun-dried tomatoes
• 4 cups chicken broth
• 2/3 cup sour cream
• 1/4 cup chopped cilantro
• 1/3 cup shredded pepper jack cheese
• 4 sourdough dinner rolls

Directions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the potatoes, celery, 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, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.

2. Transfer the soup and sour cream 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. Serve with the rolls.

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