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2 slices bacon
1 cup chopped carrots
1 cup chopped poblano chilies
1 cup chopped onion
2 tablespoons seeded and minced jalapeno pepper
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/3 cup King Arthur Unbleached All-Purpose Flour
2 1/2 cups fat-free chicken broth
1 1/2 cups skim milk
5 cups diced peeled baking potatoes
1/2 teaspoon salt
5 ounces Cabot Jalapeno Light Cheddar, grated (about 1 1/4 cups)
2 ounces Cabot Sharp Light Cheddar, grated (1/2 cup)
2/3 cup chopped green onion

1. In large skillet, cook bacon until crisp. Transfer to paper towel and set aside.

2. Discard all but 1 tablespoon fat from skillet. Add carrots, poblanos, onion, jalapenos, garlic and cumin; sauté until golden brown. Stir in flour and cook for 30 seconds longer.

3. Scrape mixture into large slow cooker. Whisk in chicken broth and milk. Add potatoes and salt. Cover and cook on high setting for 1 1/2 to 2 hours or until vegetables are tender and soup is thickened.

4. Add cheeses, stirring until melted. Ladle soup into bowls and serve topped with green onions and reserved bacon, crumbled.