Heat the EVOO in a large soup pot over medium heat.
Add the potatoes, celery and shallots. Stir frequently, so the contents do not stick to the pan. Add 1/2 tsp each of S&P. Cook until the potatoes soften (approximately 5 minutes.)
Add the red peppers, sun-dried tomatoes, chicken broth and water. Cover and bring to a simmer.
Simmer for about 15 minutes or until the potatoes are tender.
Use an immersion blender and puree until the soup is smooth. Add the sour cream and blend a little bit more until the sour cream is mixed in thoroughly. Serve immediately. Garnish with cheese and parsley.
***Inspired from the Food Network Kitchen***