Broil peppers on foil lined baking sheet for 5 minutes per side or until blistered. Place in ziploc for 10 minutes to loosen skins. Peel and then chop peppers. Remove seeds from poblanos for a milder soup.
Boil peppers and next 5 ingredients. Add enough chicken broth to cover. Reduce heat and let simmer.
In separate saucepan, melt Earth Balance over medium low heat. Whisk in flour and next 3 ingredients. Gradually whisk in milk. Continue stirring until thickened. Then add to potato mixture.
Cook over medium heat until potatoes are soft and soup is thickened slightly.