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Grate about two cups of cheese, around 16 oz.
Cut the tops off the jalapenos and remove the seeds and veins. Roughly chop up the jalapenos, carrots and onion.
Toss the carrots into a food processor and pulse until you reach the desired consistency. Remove the carrots into a skillet and repeat the process with the jalapenos and onion.
Add 1 Tbsp of butter and 1 Tbsp of olive oil and sauté on medium heat until they soften.
In a large stockpot, melt 3 Tbsp of butter over medium heat. Add the 3 Tbsp of flour 1 Tbsp at a time, stirring constantly until it thickens, about 5 minutes.
Slowly add in the chicken stock and heavy cream, stirring frequently. Bring to a boil, then reduce the heat to a simmer.
Stir in the shredded cheeses and freshly grated Parmesan cheese.
Add in the sautéed vegetables and cover the pot. Turn the heat down to low and allow to cook for at least one hour.
After an hour, adjust seasonings to taste.