Creamy Poblano Soup

Step 1: Preheat the broiler.

Step 2: Arrange the poblanos on a sheet pan, then position 4-6 inches under the broiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total.

Step 3: Transfer the poblanos to a bowl; cover tightly with plastic wrap.

Step 4: Let steam for 10 minutes, then peel and chip the peppers, discarding the skin, stems and seeds. Set aside.

Step 5: Add the ground beef to a large pot over medium-high heat.

Step 6: Cook, stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes.

Step 7: Using a slotted spoon, remove and reserve the beef, leaving the fat in the pan.

Step 8: Add the leeks and cook, stirring occasionally, until they have softened, about 5 minutes.

Step 9: Add the reserved poblanos and corn, and continue to cook until the corn has cooked through, about 5 minutes. (Add a bit of olive oil to the if it seems dry.) Add the chicken stock and simmer until the flavors meld, about 5 minutes. Stir in the cream and the reserved cooked ground beef. Season to taste with salt and pepper.

Step 10: Simmer until the soup is warmed through, and serve at once, refrigerating any leftovers.