Saute the peppers, onion, peppercorns, celery and garlic in the 2 tbsp butter until the onion is translucent. Remove to small bowl. Heat the milk, chicken stock and bouillon until the bouillon is dissolved. Make a light brown roux with the equal parts of flour and butter. (The roux darkness is up to you) Mix some of the liquid into the roux to thin then stir the roux into the liquid until creamy consistency. Add the veggie mixture to the soup and simmer 20-30 minutes. Salt and pepper to taste. Serve with cajun 3-pepper bread.