Roast the poblano peppers over heat for 6 or 7 minutes each. Place them in a bowl or plastic bag and let them rest for 15 minutes.

While the peppers are sweating, peel and cut the potato into 1/2-inch pieces (about 1 cm), boil for 8 minutes, then drain and set aside.

Peel the skin off the poblano peppers and remove the seeds. Cut them into thin strips (reserve some for garnish). Chop the onion, garlic, and leek.

Heat olive oil in a medium pot over low heat. Add the onion, garlic, leek, poblano strips, and season with salt and pepper. Cook for 5 or 6 minutes, then add the potato, chipotle pepper, and broth.

Simmer for 15 to 20 minutes. Remove from heat and blend with an immersion blender (or use a regular blender and pour back into the pot). Stir in the sour cream and cinnamon.

Simmer on low for 5 minutes. Serve with sliced serrano pepper, Doritos, and a squeeze of lime. Herbs are optional. Enjoy.