Prep the bacon, grate the block cheese, slice the jalapeños, and slice the green onion.
Add two tablespoons of extra virgin olive oil to an Instant Pot and select the saute feature. When the oil is hot, add the chopped cabbage and minced carrots.
Stir occasionally, and add freshly black peppercorns and sea salt to taste.
Continue to cook for 12-15 minutes or until the cabbage has softened and is semi-opaque.
Next, add a tablespoon of extra virgin olive oil in a medium-size skillet over medium/high heat. Add the onions and two tablespoons of quality butter when the oil is hot.
Allow the butter to melt and continue to cook until the onions begin to brown on the bottom.
Adjust the heat to its lowest setting and continue to cook, occasionally stirring for about 15 minutes. With 2 minutes remaining, add the garlic and cook for the remainder of the time. Transfer the onions and garlic to the cabbage and gently mix.
Add the remaining butter in a separate skillet over medium/high heat. 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.
Slowly begin pouring in the heavy cream and keep whisking until all of the heavy cream is fully incorporated.
Continue to stir as you pour in the whole milk.
Add sea salt, freshly cracked black peppercorns, and the Old Bay seasoning. Mix until the cream mixture is smooth and all lumps are dissolved.
Now, add the chicken stock to the cabbage mixture, then, little by little, pour the cream sauce into the cabbage mix.
When the cream sauce has been fully incorporated, taste and, if needed, make any necessary seasoning adjustments.
Allow the soup to sit for 15 minutes.
Spoon the soup into bowls, add desired toppings, and serve.
