Roasted Poblano Chowder

• 2 pounds poblanos, stem, core, and seeds removed

• 1 head of garlic, crushed

• 2 leeks, chopped

• 2 medium to large carrots, chopped

• 2 medium to large potatoes, chopped

• 6 cups broth (veggie, beef, chicken, mushroom, miso, whatever)

• salt and pepper

• 4 TBSP butter or olive oil

• splash of lemon or lime juice

• optional: crumble bacon or chopped cilantro on top to serve

In a large pot, saute the garlic, leeks, and carrots in the butter or olive oil, until they are soft. After removing the stems, seeds, and core, lay the poblanos on a baking sheet at roast at 400 until they are soft. Meanwhile, add the potatoes, broth, salt and pepper to the sauteing veggies. Bring to a boil, and then reduce heat to a simmer. Add the poblanos to the pot when they are fully roasted. Use an immersion blender (or a food processor or blender) to puree the soup. Touch up the flavor with lemon or lime juice, salt and pepper. Optionally serve with crumbled bacon or chopped cilantro. Enjoy!