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Buffalo Chicken Soup

Ingredients

• 2 cups water
• 4 cups reduced sodium fat free chicken broth
• 1 lb uncooked boneless skinless chicken breasts
• 12 oz Russet potatoes, cubed (you can peel or not peel as long as you scrub!)
• 1 cup sliced carrots
• 1 cup chopped celery
• ½ cup flour
• ½ teaspoon black pepper
• ½ teaspoon salt
• 8 tablespoons (1 stick) of light butter (I use Land O’Lakes)
• 2 cups fat free half and half
• 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
• 2 oz crumbled blue cheese
• 1/3 cup Buffalo wing sauce, or more to taste/drizzle on top (I used Frank’s Red Hot Buffalo sauce)

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