Creamy Buffalo Potato Soup

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Ingredients

Adjust Servings:
2.5 pounds Potatoes
6 cups Chicken broth (substitute veggie broth for a meat-free alternative)
1 large Onion
2 large Carrots
2 large stalks Celery
4 oz. Neufchatel (or low-fat cream cheese)
1/4 cup Frank's Buffalo Wing Sauce

Nutritional information

1 cup
Serving
117
Calories
3g
Protein
3g
Fat
20g
Carbs
2g
Fiber

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Creamy Buffalo Potato Soup

Healthy, simple to make and even more delicious than the original soup that inspired it.

  • Serves 12
  • Easy

Ingredients

Directions

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They say that necessity is the mother of invention, and when it comes to this creamy buffalo potato soup recipe it’s absolutely true.

The building where I worked had a cafe that occasionally served a delightful, decadent, creamy buffalo chicken soup. That’s a lot of adjectives, but believe me, it earned every one of them.  It was my weakness before I resolved to bring healthy lunches from home every day.

After the winter break, I was eating a nice little salad for lunch when my coworker brought in a bowl of the soup.  It smelled heavenly and warm, and on that cold winter afternoon, I decided that something must be done. I went home that evening and concocted my own buffalo soup from ingredients that I had on hand. My new favorite creamy soup was born.

This is one of the only creamy soups I’ve found that is safe to share with friends who suffer from gluten allergies (double-check your cream cheese and broth just to be safe). Substitute a vegetable broth for the chicken broth to make a delicious meat-free meal.

This soup tastes even better reheated the next day and freezes well.

Steps

1
Done

Chop the potatoes into cubes and boil in the chicken broth. I used bullion, but you can also use reduced-sodium broth if that’s a better fit for you.

2
Done

While the potatoes are cooking chop the onion, carrots and celery into cubes. Cook the vegetables in the reserved broth until the carrots are tender and celery is just slightly crisp. Set aside.

3
Done

Now for the secret step that makes the soup deliciously creamy and rich. Ladle about two-thirds of the tender potatoes and broth into a blender and blend on high until creamy. Add the cream cheese and blend again until smooth.

4
Done

Add the creamy mixture back into the potatoes and stir in the vegetables and buffalo sauce. The recipe is rather mild, so if you prefer more spicy buffalo heat you can increase the amount of sauce.

5
Done

Heat through and serve warm.

Babs

I love gelato, asparagus, and my basset hound, Fred. I'd rather be reading than cooking, so I'm always looking for ways to make things easier in the kitchen.

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