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Creamy Buffalo Chicken Wing & Potato Soup

Creamy Buffalo Chicken Wing & Potato Soup

Take the flavor of Buffalo Wings smothered in ranch dressing and make it into a G-D soup! That's all I have to say about that. Sheeit.
Servings 3


  • 2 chicken breasts cut into bite sized chunks
  • hot pepper sauce
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 2 green onions sliced
  • 3 large carrots sliced thick
  • 2 large golden potatoes diced
  • 3 stalks cellery sliced
  • 3 tbsp flour
  • 1 cup chicken broth
  • 2 cups milk
  • juice of 1/2 lemon
  • 1 1/2 tsp Spank it Kopital Grecian Blend or create an equal mix of dill, parsley and a pinch of coriander
  • 1 tbsp ketchup
  • 1 tsp salt


  • Cut chicken into chunks and marinate in about 1 tbsp of hot pepper sauce and a pinch of salt and pepper for about an hour.
  • In a saucepan, add the tbsp of olive oil and butter and heat on medium until butter is melted. Raise heat to medium high and then add garlic, onion and sauté for about two minutes.
  • Add chicken and saute for another 2 minutes until chicken is browned
  • Add the potatoes, carrots and celery and saute for another 2-3 minutes.
  • Add flour and stir. The flour will clump over the chicken and vegetables. That is ok, Make sure to coat everything with the flour. Then add chicken broth, milk, lemon juice, Spank It Kopita Grecian Blend or substitute spices, ketchup, 1-2 tbsp of hot pepper sauce and salt. Stir occasionally and bring to a slow boil. Then cover lower heat to medium low and simmer for about 20 minutes until potatoes are tender to the fork.
  • Take off heat and let cool for about 5 mins. Add more hot sauce if desired.
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