In a large skillet (deep) or in a dutch oven, melt butter over medium heat, and saute onions, celery, garlic, and jalapenos for at least 20 minutes, stirring occasionally, until softened, golden, and caramelized.
Add plantains, and cook for 10 minutes, stirring VERY often; Cook until plaintains are slightly softened and golden in color.
Add water, increase heat to medium high and bring to a simmer.
Simmer ever so gently for 8 to 10 minutes until plantains are very tender.
Add cream and bring mixture to a boil.
Remove pan from heat immediately after it comes to a boil, and season with salt and pepper.
Set aside to cool for 10 minutes.
Transfer mixture to a food processor or even a blender and puree until smooth.
(you may have to do this in batches).
If you feel that it is too thick, you may add an additional 1/2 cup of water to get your desired consistancy.
Strain soup and discard any solids.
Return soup to the pan, place over medium-low heat and cook, stirring very often, until it is heated through (just warm).
Serve right away; do not save.
Garnish soup with queso fresco and plantain chips.