Roast poblanos the day before or at least 1 hour before making soup. (You can follow my recipe for roasting poblanos on my you tube channel Catherine's Plate.)

In a large saucepan, heat up olive oil over medium high heat.

Add onion and saute for 5 minutes.

Add in garlic and cumin, stir for one minute.

Pour in chicken stock and add salt to taste.

Add in poblanos (no seeds or stems). Heat for 5 minutes.

Add in heavy cream and stir.

Using a hand Pulverizer or blender, puree until desired consistency is met.

In a small bowl mix corn starch into cheese.

Stir cheese into soup until melted and soup has become thick. turn burner off.

Garnish with a little shredded cheese.

Serve & Enjoy.