Preheat your oven to 450°F (230°C). Halve the poblanos and arrange them on a baking sheet. Drizzle with olive oil and roast for 20 minutes until charred and fragrant. Remove from the oven, peel skins off, chop, and set aside.

In a large stock pot over medium heat, melt the unsalted butter. Add chopped onions, celery, and baby gold potatoes; sauté for 9-10 minutes until softened and onions are translucent. Stir in minced garlic and ground cumin, cooking for an additional minute.

Pour in chicken broth and add chopped roasted poblano peppers. Bring to a gentle boil.

Add chicken breast pieces into the pot. Reduce heat and let it simmer for approximately 10 minutes until cooked through. Remove chicken, chop or shred it.

Use an immersion blender to blend soup to desired consistency; leave some chunks for texture if desired.

Stir in chopped chicken, fresh cilantro, and heavy cream. Heat through but avoid boiling.

Ladle the creamy soup into bowls, garnishing with extra cilantro, fresh black pepper, and optional toppings.