In a large stock pot, heat butter over medium heat. Add in bell pepper, onion, and poblano peppers. Cook for 5-7 minutes or until the onions are translucent and the peppers are beginning to soften.
Add garlic and cumin ,and cook for another 1-2 minutes.
Stir in potatoes and cook for 5-7 more minutes or until potatoes are tender.
Pour in chicken broth. Bring to boil, reduce to simmer. Cover and summer for 25-30 minutes stirring frequently.
In a medium bowl, combine flour, milk, and half and half. Turn up heat on soup to medium and stir in milk mixture. Cook for 5 minutes, stirring constantly until thickened.
Stir in cheese and cook until melted, stirring constantly.
Add all the shredded cheese and cook on low, stirring constantly until cheese is melted.
Garnish with additional bell pepper, onion, or tortilla chips if desired.