Yield
Makes 9 cups

How to Make It

Step 1

Broil bell pepper and chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

Step 2

Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers.

Step 3

Bring chopped roasted peppers, chicken broth, and next 5 ingredients to a boil in a Dutch oven over medium heat. Reduce heat, and simmer 15 minutes or until potato is tender.

Step 4

Melt butter in a heavy saucepan over low heat; whisk in flour and next 3 ingredients until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half.

Step 5

Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes or until thickened and bubbly. Sprinkle each serving evenly with cheese, bacon, and green onions.

Ratings & Reviews

jsyhzy08's Review

jsyhzy08
February 21, 2015
N/A

tammyfayecooks's Review

hdstava
January 02, 2013
I have been making this soup for years as part of my Christmas Eve dinner tradition. It is spicy, but the half&half and cheese mellow out the intensity. Broiling the peppers adds a great deal of flavor to the dish. Don't be alarmed if your peppers come of the oven looking completely black. They are actually easier to peel if the skins are deeply charred. Once the peel is removed, the pepper is perfectly roasted with a hint of smokiness. The only change I make to the recipe is to substitute a red potato for the "potato" called for. When using the red potato, I find the potato doesn't get as mushy when held over heat for an extended period or when reheated for leftovers. When serving the soup to spice-sensitive children, I just dilute their servings as needed with a little half&half.

Rhonda1962's Review

tammyfayecooks
January 27, 2012
I have been making this since the recipe came out in 2000. Now my daughter and daughter-in-law make it. We always add more potato. The spice and heat depend on the Poblano. It varies from time to time.

hdstava's Review

1rayofhope
March 03, 2011
This soup is delicious, however 1 potato is not enough. I put three large in mine and it could have used more. It won the raves from my family that farm potatoes. It is a great recipe for a casual meal for guests.

smmslo's Review

cjmelt76
February 28, 2010
VERY YUM!!! This soup is so tasty. The chiles were not as hot as I thought they would be, really quite mild that my kids enjoyed the soup also. A little time consuming because of the broiling and peeling of the peppers, but not really that bad. I added thawed frozen corn as a topping along with the bacon, green onions and cheddar cheese. I'll make this again.

cjmelt76's Review

smmslo
October 16, 2009
Used FF 1/2 & 1/2, soy bacon and no-chicken broth for a vegetarian chowder. Roasting the peppers is a MUST! Excellent

1rayofhope's Review

Rhonda1962
November 26, 2008
This is wonderful. It takes a while to prepare, but it's sooo worth it. It's our traditional day-after Thanksgiving meal at my husban'd request. I usually buy the roasted red peppers in a jar to save a little time.