4 T Unsalted butter 1/2 c All-purpose flour 2 c Whipping cream 3 c Whole milk 1/2 t Instant chicken bouillon -granules 1 T Olive oil, extra virgin 3/4 c Purple onion, finely diced 1 1/2 t Garlic, chopped 2/3 c Carrots, finely diced 3/4 c Finely diced poblano pepper 1/2 t Salt 1/2 t Black pepper 1/2 t Cayenne pepper pn White pepper 3/4 c Finely diced red bell peppe 1 c Monterey Jack cheese, -shredded In 4 qt stock pot, melt butter over medium heat. Whisk in flour and simmer, whisking constantly until thickened to a roux. Whisk in cream, milk, and chicken bouillon and cook, stirring frequently or whisking, over medium-low heat until smooth. Heat oil in large saute pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots, cook until tender, about 3 minutes, stirring frequently. Add poblanos and cook until tender, about 3 minutes. Add vegetable mixture to milk mixture, stir to combine. Stir in salt and black, white, and cayenne peppers, simmer over medium-low heat a few minutes. Add red bell pepper. Simmer 15 or 20 minutes, stirring frequently. Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve hot or refrigerate immediately, reheat before serving. Makes six 8 oz servings. Note: Prepare all vegetables ahead of time. Recipe doubles easily.