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
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.
Preheat over medium fire. Stir in the half-and-half and water gradually. Bouillon cubes should be dissolved in the liquid.
Cheddar cheese, poultry, and buffalo wing sauce should be combined. To season, combine pepper and salt. Lower the heat to medium-low.
5 minutes, while stirring intermittently, permit the bisque to simmer until the cheese is completely melted.