Brussels sprouts and cheddar cheese soup

 I got this recipe from Jan at the Low Carb Diabetic for Brussels sprouts and cheddar cheese soup.  Here is my slightly modified recipe.

3 tbs olive oil

1 onion chopped

2 cloves garlic minced

900 ml low sodium chicken stock

1 package of frozen brussels sprouts warmed up

4 tbs light cream

1 c grated cheddar cheese

1 tsp salt (or to taste)

1/2 tsp pepper 

heat oil, saute onions, add garlic.  Add sprouts, stock and bring to a boil.  Stir in cream, cheese, salt, pepper.  Simmer until cheese is melted.  Blend with an immersion blender.