▢1/4 cup butter ▢1-2 stalks celery diced ▢1 tsp onion powder ▢1/4 cup all purpose flour ▢1 cup half and half ▢3 cups water ▢1 cube chicken bouillon ▢2 cups chicken cooked and cubed ▢1/4 cup buffalo wing sauce or more to taste ▢1 1/2 cups cheddar cheese shredded ▢garlic salt (with parsley flakes) to taste ▢pepper ▢bleu cheese for garnish
Melt butter in a large pot over medium-high heat; cook the celery in the melted butter for 5 minutes, until tender.
Add the flour and cook 2 minutes until absorbed.
Turn to medium heat. Slowly stir in the half-and-half and water. Dissolve your bouillon cube in the liquid.
Stir in the chicken, buffalo wing sauce, and Cheddar cheese.
Season with salt and pepper. Reduce to medium-low heat.
Allow the soup to simmer until the cheese has melted completely, about 5 minutes, stirring occasionally.