Buffalo Chicken Potato Soup

• Meat

  • 2/3 cup Buffalo sauce
  • 4 cups Chicken, cooked

• Produce

  • 3 cloves Garlic
  • 1 Green onions
  • 1 cup Onion
  • 4 cups Potatoes

• Canned Goods

  • 8 cups Chicken broth, low-sodium

• Condiments

  • 1 Blue cheese dressing
  • 1 Ranch dressing

• Baking & Spices

  • 3 tbsp Flour
  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter
  • 1 cup Cheddar cheese
  • 1 Cheddar cheese
  • 4 oz Cream cheese
  • 1/4 cup Parmesan cheese

Found on letsdishrecipes.com

Ingredients

• 3 tablespoons butter
• 1 cup diced onion
• 3 cloves garlic, minced
• 3 tablespoons flour
• 8 cups low sodium chicken broth
• 4 cups peeled, cubed potatoes
• 2/3 cup Buffalo sauce (such as Frank’s Red Hot)
• 4 ounces cream cheese, softened and cubed
• 1 cup shredded Cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 4 cups cooked, shredded chicken
• Salt and pepper, to taste
• Cheddar cheese
• Chopped green onions
• Ranch dressing
• Blue cheese dressing

Directions

• Heat butter in a large pot over medium heat. Add onions and garlic and cook until tender, 2-3 minutes.
• Stir in flour and continue to cook for another 1-2 minutes. Add the chicken broth to the pot and stir until smooth.
• Bring to a boil and add potatoes. Simmer for 10-12 minutes, or until potatoes are just tender.
• Stir in Buffalo sauce. Add cream cheese and simmer, stirring frequently for about 5 minutes, or until cream cheese is mostly melted and smooth.
• Add Cheddar and Parmesan cheese and continue stirring until all of the cheese is melted.
• Stir in cooked, shredded chicken. Season with salt and pepper, to taste.
• Simmer for an addition 5-10 minutes. Serve with optional toppings, if desired.

Nutrition