Okay, very simple to make this right; saute' the onions and celery (and fresh garlic- 2 cloves, minced-forget the garlic salt!) in about 2 tablespoons of corn oil until soft. Add diced Jalapeño, stir and add 2 tablespoons of flour. Cook for about 3 minutes. (It's okay if it seems all clumpy. Just stir and cook.) Now slowly whisk in the chicken broth. bring it to a simmer for a few minutes. Now whisk in the 2 pounds of cheese, but use grated. Add 3 tablespoons of cream at the end. Now you will have a very silky smooth, creamy soup that does not break or separate. Liquid must have a thickening agent in order to incorporate any kind of fat, (such as cheese) I believe the cook here hopes that pulverizing it all with a blender will make it "mash" together enough, and hold just long enough for you to eat it, but it will never have the velvety texture you want for this kind of soup! Top each serving with a little more shredded cheese. Truly very easy and tasty! :)
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Okay, very simple to make this right; saute' the onions and celery (and fresh garlic- 2...