Ingredients
¼cupbutter
2celery stalks,diced
1tsponion powder
¼cupall purpose flour
1cuphalf and half
3cupswater
1cubechicken bouillon
2cupschicken,cooked and cubed
¼cupbuffalo wing sauce,or more to taste
1½cupscheddar cheese,shredded
garlic salt and pepper,to taste
blue cheese,for garnish
Preparation
Melt butter in a large pot over medium-high heat; cook the celery in the melted butter for 5 minutes, until tender.
Add the flour and cook for 2 minutes until absorbed.
Slowly stir in the half-and-half and water. Dissolve your bouillon cube in the liquid.
Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce to medium-low heat.
Allow the soup to simmer for about 10 minutes until the cheese has melted completely, stirring occasionally.
Serve and enjoy.
