In a 4- to 6-quart saucepan or Dutch oven, melt butter over medium heat. Whisk in flour
and cook, stirring constantly, for about 1 minuute. Whisk
in cream, milk, and chicken bouillon granules and cook, whisking, over medium-low heat until smooth and thickened.
Heat oil in a large saute pan over medium heat. Add onion and
cook until soft, about 3 to 4 minutes. Add garlic and carrots and cook for 3 minutes, stirring frequently. Add poblano peppers
and cook until tender, about 3 minutes.
Add vegetable mixture to milk mixture; stir to blend ingredients. Stir in
salt and ground black, white, and red peppers; simmer over medium-low
heat for 5 minutes.
Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring
Add cheese and stir until melted. Taste and adjust seasonings,
Serve poblano soup hot or refrigerate immediately and reheat to serve.