Buffalo Chicken Potato Soup
Chicken, potatoes and cheese in a spicy, hot sauce infused broth. The perfect soup for Buffalo chicken lovers!
Servings: 8 servings
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
- Blue cheese
- Cheddar cheese
- Chopped green onions
- Ranch dressing
- Blue cheese dressing
Instructions
- 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.