Step 1

In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour.

Step 2

Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes.

Step 3

Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper.

Step 4

Serve with extra cheese as garnish.