Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon, crumble and set aside. Reserve 1 Tablespoon drippings in pan. Add carrot poblanos, onion, jalapeno peppers, cumin and garlic to drippings in the pan; sauté 10 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Add potato and salt. Bring to a boil; cover, reduce heat and simmer 25 minutes until potato is tender;

​Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, sitrring with a whisk until blended. Add to the pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring constantly until cheese melts.

Serve while hot topped with green onions and crumbled baon