Celery stalks
1 1/2 c. Onion, sweet, medium diced
12 oz. or more Hot sauce to taste depending how spicy you like it
1/2 c. Flour, AP
14 oz. velveta cheese cubed
16 oz. Heavy cream
64 oz. Chicken Stock
1/2 c. Butter
24 oz. Bleu cheese crumbles for garnish
1 rotisserie chicken
Preparation Instructions:
1. In a stockpot melt the butter and add onions. Cook until slightly tender.
2. Add the flour and coat the onions and continue to cook for approximately 2 minutes. Then add the
chicken stock and continue cooking. Stir until the liquid begins to thicken.
3. Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a
boil. Add the hot sauce and cubed velveta and continue stirring until well incorporated.
4. Serve in heated bowls and garnish with bleu cheese crumbles.