Servings: 4

Ingredients

2 tablespoons butter

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, chopped

1/4 cup flour (rice flour for gluten free)

3 cups chicken broth or chicken stock

1 pound cooked chicken, diced or shredded

hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)

1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces

salt and pepper to taste

1 cup heavy cream

1/4 cup blue cheese, crumbled

Directions

Step 1: Melt the butter in a large sauce pan over medium-high heat, add the onion, carrots and celery and cook until tender, about 8-10 minutes.

Step 2: Add the garlic and cook until fragrant, about a minute.

Step 3: Mix in the flour and let it cook for 2-3 minutes.

Step 4: Add the chicken broth, chicken, hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.

Step 5: Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.