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


Step - 1

Melt the butter over medium-high heat in a large kettle; saute the celery in the melted butter for 5 minutes, or until tender.  

Cook the flour for two minutes, or until absorbed.  

Step - 2

Preheat over medium fire. Stir in the half-and-half and water gradually. Bouillon cubes should be dissolved in the liquid.  

Step - 3

Cheddar cheese, poultry, and buffalo wing sauce should be combined. To season, combine pepper and salt. Lower the heat to medium-low.  

Step - 4

5 minutes, while stirring intermittently, permit the bisque to simmer until the cheese is completely melted.  

Step - 5

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