Ingredients
Directions
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In a large soup pot over medium/medium-high heat, melt butter completely. Add the onion and celery and cook until translucent, about 5 minutes.
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Add the flour to the pot and whisk until it is evenly distributed.
- Add in the half and half and the broth until well mixed. Add the chicken bouillon to the liquid and dissolve.
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Add the chicken, buffalo wing sauce, and blue cheese and reduce the heat to simmer.
- Stir frequently to prevent sticking to the bottom of the pan and burning. Allow the cheese to melt before serving.
- Add salt and pepper if desired and top with fresh bleu cheese.
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