Using a large Dutch oven or other heavy bottomed pot, heat olive oil over medium-high heat. Add the potatoes, celery, onions and season with salt and pepper and cook, stirring frequently, until the potatoes begin to soften, for about 5 to 6 minutes. Add the red peppers, sun-dried tomatoes, chicken broth (or vegetable broth) and 1 cup water. Turn the heat to high and bring to a boil. Pour in the heavy cream and mix well. Cover halfway and and let simmer, until the potatoes are tender, for about 15 to 20 minutes.

Turn off the heat and using your immersion blender, puree and blend until smooth. I like to leave a little chunkiness for texture. Taste and season with more salt and pepper if needed. Divide among bowls and sprinkle with some cilantro and serve.