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
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.