Growing up I wasn’t a huge fan of spicy foods, the smell alone would make me a little sick. My grandfather practically drank Tabasco sauce with how much he used it on every.single.thing. he ate. My brother D is the same way. Nothing is too hot for him!
As I entered college I began experimenting more with what I ate and at some point I decided I like hot sauce particularly Louisiana Hot Sauce it’s not extremely hot and has a great flavor. Whenever I have a recipe that calls for hot sauce I always use Louisiana Hot Sauce and it was no different when I made Buffalo Chicken Soup. I had a HUGE craving for something spicy and knew it would hit the spot! This was by far one of the best soups I have ever made, it was a HUGE hit in our house and I wish I had made a double batch!
I didn’t do a step by step this time, I was super hungry and super tired but it was so good I couldn’t NOT share the recipe with you!
- Melt the 2 Tbs of butter in a large sauce pan over medium heat.
- Clean and dice the chicken into bite sized pieces, add the chicken and saute until golden brown, about 8-10 minutes.
- Dice 1/2 cup onions, 1 cup of celery and 1 cup of carrots and add it to the chicken, cook until tender, about 10-15 minutes.
- Add the 2 cloves of garlic and 2 tbs of flour about one minute.
- Add 3 cups of chicken broth to the chicken and vegetables. Next add the 1/4 cup hot sauce and diced potatoes. Bring to a boil and then reduce the heat and let it simmer for about 20-30 minutes or until the potatoes are soft.
- Season with salt and pepper to taste.
- Add one cup of heavy cream and the blue cheese leaving some for garnish, continue to simmer until the cheese has melted!
- Serve with Celery Sticks or Carrot Sticks.