Broil bell pepper and Poblano pepper on an aluminum foil lined baking sheet 5 inches from heat for 5 minutes on each side until peppers are blistered.
Place peppers in a heavy duty Ziploc bag. Let stand 10 minutes to loosen skins.
Peel peppers, remove and discard seeds. Coarsely chop peppers.
Bring chopped roasted peppers, chicken broth, potato, onion, jalapeno pepper, salt and pepper to a boil in a Dutch oven over medium heat. Reduce heat and simmer 15 minutes or until potato is tender.
Melt butter in a heavy saucepan over low heat. Whisk in flour, 1 tsp. salt, dry mustard and 1/2 tsp. ground pepper until smooth.
Cook 1 minute, whisking constantly. Gradually whisk in half and half. Stir flour mixture and milk into broth mixture. Cook over medium heat 8-10 minutes or until thickened and bubbly.
Sprinkle each serving with cheese, bacon and green onion.