Combine jalapeños, green chile, onion, potatoes, salt and chicken broth.

Bring to a boil and reduce heat, simmer 20 minutes.

In a separate pan, melt the butter over low heat, add flour and blend until smooth.

Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.

Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.

Mash half the potato/chile mixture, reserving the other half.

Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.

Add milk to thickened liquid and continue to stir until it comes to a simmer.

Turn off the heat, add mashed and unmashed potato/chile mixture.

Serve topped with shredded cheese on top.