- 15 minutes
- 20 minutes
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.
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.
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.