Follow these simple steps to bring this dish to life:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
2. Add the chopped jalapeños and continue to cook for another 3 minutes until they soften slightly.
3. Pour in the chicken broth, bring to a simmer, and cook for 10 minutes to let the flavors meld.
4. Reduce the heat to low and stir in the heavy cream and cream cheese, whisking until smooth.
5. Add the shredded cheddar cheese, stirring until melted and the soup is creamy. Season with salt and pepper to taste.
6. For the grilled cheese dippers, heat a skillet over medium heat. Brush one side of each sourdough slice with olive oil.
7. Place mozzarella slices between two pieces of bread, oil side out.
8. Grill sandwiches until golden brown on each side and the cheese is melted, about 3-4 minutes per side.
9. Cut the sandwiches into strips and serve alongside the soup.

Cooking alongside my grandmother taught me to trust my senses—so don’t be afraid to taste and adjust as you go!