Preheat your oven to 450°F (232°C). Slice the poblano peppers in half and drizzle them with olive oil, then place them cut-side down on a parchment-lined baking sheet. Roast the peppers for about 20 minutes until they are nicely charred and blistered. Once done, remove them from the oven, let them cool slightly, peel off the skin, chop them up, and set aside for the creamy roasted poblano soup.

In a large stock pot, melt the unsalted butter over medium heat, allowing it to foam. Add in the diced onion, celery, and baby gold potatoes, sautéing them for 9-10 minutes until they become soft and fragrant. Stir in the minced garlic, ground cumin, red pepper flakes, kosher salt, and freshly ground black pepper, continuing to sauté for an additional minute to bloom the spices.

Pour in the lower-sodium chicken broth and the chopped roasted poblanos into the pot. Increase the heat slightly to bring the mixture to a gentle boil, allowing all the wonderful flavors to meld together. Stir occasionally for about 5 minutes to achieve the perfect balance of taste in your creamy roasted poblano soup base.

Add the cubed boneless skinless chicken breasts to the pot, ensuring they submerge in the broth. Lower the heat, cover the pot, and let it simmer for approximately 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 160°F (71°C). Carefully remove the chicken, chop or shred it, and set it aside for later incorporation.

Utilizing an immersion blender, blend the soup to your desired consistency, opting for either a smooth or slightly chunky texture. If you prefer, you can transfer the mixture to a regular blender in batches. Be cautious when blending hot liquids, ensuring you secure the lid and allow some steam to escape to avoid pressure buildup in the blender.

Return the chopped chicken to the blended soup, and pour in the heavy cream, stirring gently to combine. Allow the soup to simmer for an additional 5 minutes over low heat until it is heated through and creamy, enhancing the overall richness of your creamy roasted poblano soup.

Ladle the warm creamy roasted poblano soup into bowls, inviting your family or friends to gather around. For a fresh touch, garnish each serving with freshly minced cilantro. Feel free to add optional toppings such as crispy tortilla strips or creamy avocado slices to elevate the comforting experience of the soup.