Recipe Details | Rick's Cooking School

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1/4 cup flour (rice flour for gluten free)
• 3 cups chicken broth or chicken stock
• 1 pound cooked chicken, diced or shredded
• hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)
• 1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
• salt and pepper to taste
• 1 cup heavy cream
• 1/4 cup blue cheese, crumbled