Melt butter in a pot over medium heat and gently sauté garlic for a few minutes until cooked and fragrant. Add flour and whisk constantly to cook off the raw taste of the flour and allow the mixture to thicken, forming a roux.
Whisk in chicken stock to blend, then stir in heavy cream. Season with black pepper and fresh chives, then reduce heat and simmer for about 10 minutes until soup starts to thicken.
Add cottage cheese and stir until melted.