Roast 12 of the poblano peppers, until the skins are black. Place charred peppers into a bowl and cover with plactic wrap or a damp towel for about an hour or until cool enough to handle.

While the peppers are cooling, dice the rest of the vegetables, including the remaining 6 poblanos - you can keep them all in the same bowl except for the tomatoes and potatoes which should be separated.

Peel roasted peppers, removing and discarding the skins and seeds. Keep the roasted peppers aside.

In a large pot, render the bacon over medium low heat, until the meat is crispy. Add all vegetables except for tomatoes and potatoes with 1 tablespoon of salt. Continue cooking until the vegetables start to brown, then add the tomatoes to deglaze the pot. Cook for two minutes. 

Add potatoes, bay leaves, and 1 tablespoon of salt and cook for 5 minutes more. Add the chicken stock and turn the heat up to high to bring the stock and vegetables to a boil. Once the soup has reached a boil, reduce the heat to medium low to simmer for approximately 30 minutes, until potatoes are extremely tender.

In a blender, combine the roasted peppers and cream until smooth. Once potatoes are tender, add poblano pepper/cream mixture and stir until combined.