Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.

Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.

Add broth and bring to a boil.

Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.

Add milk and bring back to a simmer.

Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.

Top with assorted toppings and serve.