Jackie Heath

Buffalo Wing Soup

1 cup onions (diced)
1 cup celery (diced)
4 tbsp. butter
1/4 cup flour
3 cups chicken broth
1 can condensed cream of chicken soup
2 cups of milk
1 cup heavy cream
1/4 cup sour cream
1/2 cup of shredded cheese
1/4 cup Frank’s hot sauce
3 cups of cooked chicken (shredded)
Bleue d’Auvergne Herve Mons Blue Cheese (recommended)
Fresh chives (diced)

In a large pot, lightly saute the onions and celery with the butter. Combine the flour with the buttered veggies, making a light roux.

Whisk in the hot sauce, heavy cream, sour cream, condensed soup and shredded cheese. Cook until cheese is completely dissolved. Finally, toss in the chicken, and simmer for 5-10 minutes.

Ladle up some of the soup into a bowl, top with blue cheese and enjoy!