Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the veg stock and bring to a boil. Then stir in the heavy cream or milk and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn’t thick enough, add more flour, 1 tablespoon at a time.