Step 1: Preheat your oven to 450°F. Slice the poblano peppers in half and drizzle with olive oil. Roast for about 20 minutes until charred. Cool, peel, chop, and set aside.

Step 2: In a stock pot, melt unsalted butter over medium heat. Add onion, celery, and baby gold potatoes, cooking for 9-10 minutes until softened. Stir in garlic, cumin, red pepper flakes, salt, and pepper, sautéing for 1 minute.

Step 3: Pour in lower-sodium chicken broth and add chopped roasted poblano peppers. Bring to a gentle boil for 5 minutes.

Step 4: Add chicken chunks, reduce heat, cover, and simmer for 10 minutes until chicken is tender. Remove chicken, chop or shred, and set aside.

Step 5: Use an immersion blender to blend the soup to desired consistency, avoiding over-blending.

Step 6: Return chicken to the soup, stir in heavy cream, and simmer for an additional 5 minutes.

Step 7: Ladle soup into bowls, garnish with cilantro, and optional toppings, then serve hot.