Buffalo Chicken Soup

1 TBSP Butter

1/2 cup coarsely chopped celery

1/2 cup diced onions

2 14-oz cans chicken broth

1 1/2 cups milk

1 tsp hot pepper sauce

1 1/2 cups mozzarella cheese

1 cup blue cheese

1/3 cup flour

1/2 cup shredded parmesan cheese

1 2-LB rotisserie chicken, shredded

additional hot pepper sauce and blue cheese for topping

1. Melt butter in a large pot, add celery and onion. Cook until onion is tender. Add broth, milk, and hot pepper sauce. Bring to a simmer.

2. In a large bowl combine cheeses and flour. Add cheese a little at a time, letting it melt in between each addition. Stir in chicken and heat through.

3. Top with additional blue cheese and hot pepper sauce.