This Buffalo Chicken Soup is creamy and little spicy but mild enough for the whole family.
In a large pot, melt the butter. Add the celery, onion, and carrots and sautee until soft. The carrots take the longest to get soft.
Add the chicken broth, diced tomatoes, Buffalo wing sauce, garlic powder, and onion powder. Stir until combined. Add the cream cheese and cook over medium low heat, whisking until incorporated and smooth.
Reduce heat to low. Stir in the cheese and chicken and simmer until cheese is melted. Add salt and pepper to taste. Top with blue cheese crumbles or bacon if desired to serve.