Papasito's Poblano Soup Recipe

In a 4-quart 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, over medium-low heat until smooth.

Heat oil in a 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, black pepper, cayenne and white pepper; simmer over low heat a few minutes.
Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring frequently.

Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve hot or refrigerate immediately; reheat before serving.