1. 1. In a large pot, cook the diced onion until translucent. 2. Add the sliced andouille sausage and cook until browned. 3. Stir in diced bell pepper and poblano peppers, cook for a few minutes. 4. Pour in 1% milk and bring to a simmer. 5. Let the soup simmer for about 15-20 minutes until flavors are well combined. 6. Season with salt and pepper to taste. 7. Serve hot and enjoy!