I was really craving potato soup and wanted to experiment with roasting peppers and this is what I came up with.
5-6 russet potatoes; peeled and cubed into to bite size pieces
2 poblano peppers; roasted, peeled, seeded and chopped
1 cup frozen corn
5 slices of bacon
32 oz chicken broth
32 oz water (approximate amount)
1 pint heavy cream
flour (to make roux)
shredded cheese (optional)
Cook your bacon in the the pan you plan to make your soup in. Remove cooked bacon, crumble, and reserve fat in pan.
Use the flour to make a roux. If you do not have enough bacon fat, add in some butter or extra virgin olive oil.
Add in your chicken broth, water, salt, pepper, garlic powder. Bring to a soft boil and potatoes. Cook until potatoes are almost fork tender.
Add in heavy cream, corn and roasted poblano peppers. Continue to cook until potatoes are done.
Serve with crumbled bacon and shredded cheese.
Here is what your roasted poblanos will look like: