Pepper Jack Cheese Soup

• 3 T Butter
• 2 oz. Minced Garlic
• 4 oz. Onion, diced
• 3 T Flour
• 12 oz. Pepper Jack Cheese, grated
• 2 C Chicken Stock
• 2 C Heavy Cream
• Salt & Pepper to taste

In a small stockpot on medium heat, add butter. When melted, add garlic and onions and cook until translucent, about 3-5 minutes. Add flour to make a roux. Add chicken stock and mix well. Simmer for about 15 minutes, stirring often. Add cream, cook for 3 minutes, and start to add pepper jack cheese, stirring often, until the cheese is melted. Puree using a blender. Season with salt & pepper. Strain.