1Heat butter in Dutch oven. Saute the onions and garlic 2 minutes. Add the wine and let cook until almost evaporated. Add the chicken broth and chicken bouillon. Taste and adjust for seasoning adding salt and pepper to taste. Bring to a boil. Reduce to a simmer.
2Add in the heavy cream. Mix the flour with the milk and stir into the soup mixture. Bring to a simmer and add the cheeses. Cook until melted. Stir in the chives and serve.