Buffalo Chicken Potato Soup Recipe
Cook time: 
Total time: 
This delicious soup has a nice kick to it and is a fun twist on the classic potato soup.
  • 2 Tablespoons butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 russet potatoes, peeled and cubed
  • salt and pepper
  • 8 cups chicken broth
  • 1 cup milk
  • 3 Tablespoons flour
  • 1 Tablespoon fresh parsley, chopped
  • ½ cup heavy cream
  • 1 chicken breast, cooked and shredded
  • 1-2 Tablespoons buffalo sauce
  • blue cheese/cheddar cheese (optional)
  • green onions (optional)
  1. Melt the butter in a large pot and add the onion, carrots, and celery. Saute 5 minutes, until they begin to turn translucent.
  2. Add in the potatoes, salt, and pepper, and continue to saute another 5 minutes.
  3. Pour in the chicken broth. Bring the mixture to a boil then reduce heat and simmer for 10 minutes.
  4. Whisk together the milk and flour and stir the mixture in with the potato soup. Cook another 5 minutes.
  5. With caution, take an immersion blender to the soup and blend up part of it, to the consistency you desire. Still leave some of the potato chunks!
  6. Stir in the chicken, parsley, cream, and buffalo sauce. I used 1 Tablespoon of sauce so it wasn't too spicy for the kids, but I recommend kicking it up a bit. Taste-test in between to get it to the right taste for you.
  7. Toppings are optional. I added a little crumbled blue cheese and green onion slices. You can also try cheddar cheese or an extra drizzle of sauce.
Recipe by Arts and Crackers at https://artscrackers.com/2016/03/09/spicy-twist-on-classic-potato-soup/