Wash and dry the Anaheim chilies, bell peppers and jalapenos prior to roasting.
I always use thick cut bacon, dice it into 1/2 inch slices.
Dice, peeled russet potatoes into 1 inch chunks.
After peppers are roasted allow them to rest.
Dice all four peppers into small chunks. You can choose to devein the jalapenos to reduce the spice.
Add heavy cream and whole milk to pot after you reduce the heat to medium to prevent the cream from boiling.
Ladle soup into a large hallowed out bread bowl and serve. For parties I suggest using mini bread bowls and creating a soup bar.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour