Step 1

Prep the bacon,  grate the block cheese, slice the jalapeños, and slice up the green onion.

Step 2

In an Instant Pot, add two tablespoons of extra virgin olive oil, and select the saute feature. When the oil is hot, add the chopped cabbage and minced carrots.

Step 3

Stir occasionally, add freshly black peppercorns and sea salt.

Step 4

Continue to cook for 12-15 minutes or until the cabbage has softened and is semi-opaque.

Step 5

Next, in a medium-size skillet over med/high heat, add a tablespoon of extra virgin olive oil. When the oil is hot, add the onions and two tablespoons of quality butter.

Step 6

Allow the butter to melt and continue to cook until the onions begin to brown on the bottom.

Step 7

Adjust the heat to its lowest setting and continue to cook, occasionally stirring for about 30-minutes. Then remove onions from the stovetop.

Step 8

In a separate skillet over med/high heat, add the remaining butter. When the butter melts, add the flour a little at a time and continue to stir until you have a blond roux, about 10-12 minutes.

Step 9

Slowly, begin pouring in the heavy cream and keep whisking until all of the heavy cream is fully incorporated.

Step 10

Continue to stir as you pour in the whole milk.

Step 11

Add sea salt, freshly cracked black peppercorns, and the Old Bay seasoning. Mix until the cream mixture is smooth and all of the lumps are dissolved.

Step 12

Now, add the chicken stock to the cabbage mixture, then, little by little, begin to pour the cream sauce into the cabbage mix.

Step 13

When the cream sauce has been fully incorporated, taste and, if needed, make any necessary seasoning adjustments.

Step 14

Allow the soup to sit for 15-minutes.

Step 15

Spoon the soup into bowls, add desired toppings and serve.