Buffalo Chicken Wing Soup - cooking recipe

Ingredients

1 cup diced celery
1 cup diced carrot
1 1/2 cups diced red onions
12 ounces hot sauce
1/2 cup all-purpose flour
14 ounces shredded white cheddar cheese
16 ounces heavy cream
32 ounces chicken stock
1/2 cup butter
24 ounces crumbled blue cheese
2 lbs pulled chicken

Preparation

In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
Serve in heated bowls and garnish with bleu cheese crumbles.
***(The prep and cooking times are estimated and do not include cooking chicken time).