Buffalo Chicken Potato Soup Recipe

Cooking Directions

• STEP 1.In a large pot, cook the chicken until no longer pink. Remove from pot and set aside.
• STEP 2.In the same pot, melt butter and sauté onions and garlic until fragrant. Add flour and cook for 1 minute.
• STEP 3.Gradually whisk in chicken broth and milk. Add potatoes, buffalo sauce, and cooked chicken. Simmer until potatoes are tender.
• STEP 4.Using a potato masher, mash some of the potatoes to thicken the soup. Stir in cream cheese until melted and smooth.
• STEP 5.Serve hot, topped with blue cheese crumbles and green onions. Enjoy!

Cooking Tips

• For a spicier soup, add more buffalo sauce to taste.
• If you prefer a smoother soup, use an immersion blender to puree some of the potatoes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Buffalo Chicken Potato Soup hot, topped with blue cheese crumbles and green onions.
• Pair it with crusty bread or a side salad for a complete meal.
• Reheat leftovers in the microwave or on the stovetop, adding a splash of broth or milk to maintain the creamy consistency.