1 pint light cream or 1/2 pint cream and 8 oz. milk
1 bottle (4 oz.) hot sauce
1 cup bleu cheese
4 oz shredded cheddar cheese
3 small potatoes
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Let's Make It
Melt the butter in a stockpot; add the celery, carrots, and onions. Cook until tender.
Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved.
Add the chicken and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil.
Add the hot sauce, bleu cheese and cheddar cheese when the mixture is warm…the cheese will help thicken the soup as well.
Peel potatoes and chop into pieces. Boil in water until tender. Add in after shredded cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.