1 lg. Red bell pepper 3 lg. Poblano Chile peppers 5 cups chicken broth 2-3 lg. Potatoes, peeled and cubed 1 lg. Onion, chopped 1 jalapeno pepper, seeded and chopped 1 tsp. Salt – or less 1/4 – 1/2 tsp. Pepper 1/4 cup butter 1/3 cup all purpose flour 1 tsp. Salt 1 tsp. Dry Mustard 1/4-1/2 tsp. Pepper 2 cups half and half cream 1/2 cup milk 1 cup shredded Cheddar Cheese ( sharp) 6 bacon slices, cooked and crumbled 1 bunch green onions, chopped

Broil bell pepper and Chile peppers on an aluminum foil-lined baking sheet 5" from heat for About 5 minutes. Have to blister each side of pepper. Peppers look blistered – or black on top and somewhat bubbly when done. Place peppers in a heavy-duty-zip top plastic bag; seal and let stand 10 minutes to loosen skin. I cut peppers in half length wise; remove seeds and lay cut side down. Peel peppers; coarsely chop peppers. Bring chopped roasted peppers, chicken broth and next 5 ingredients to a boil in a Dutch oven over Medium heat. Reduce heat, and simmer 25 minutes or until potatos are tender. I used 4 potatoes or sometimes a few more. Melt butter in a heavy sauce pan over low heat; whisk in flour and next 3 ingredients until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half and half and milk. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8-10 minutes or Until thickened and bubbly. Sprinkle each serving with cheese, bacon and green onions. Makes 9 cups Prep time: 30 min. Cook time: 45. -Very Good!