Jaxon's Potato Chile Soup

1
Combine the first 6 ingredients.
2
Bring to a boil and reduce heat, simmer 20 minutes.
3
In a separate pan, melt the butter over low heat, add flour and blend until smooth.
4
Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
5
Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
6
Mash half the potato/chile mixture, reserving the other half.
7
Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
8
Add milk to thickened liquid and continue to stir until it comes to a simmer.
9
Turn off the heat, add mashed and unmashed potato/chile mixture.
10
Serve topped with shredded cheese on top.