Buffalo Chicken Soup or Dip

• 1 small onion, chopped
• 2 celery ribs, chopped
• 14 cup butter or 14 cup margarine
• 14 cup flour
• 34 cup chicken broth
• 34 cup milk
• beer, to taste
• 2 cups diced cooked chicken
• 14-12 cup buffalo wing sauce, to taste
• 4 ounces Velveeta cheese, cubed
• 12 teaspoon cayenne pepper
• 12 teaspoon garlic salt
• 12 teaspoon celery salt

1. In 2-qt saucepan over medium-high heat, saute onions and celery in butter until tender.
2. Stir flour into pan; slowly whisk in milk, broth, and beer (optional).
3. Add more or less liquid depending on how thick you want it.
4. Stir in remaining ingredients and simmer over medium-high heat, stirring occasionally, until cheese melts.
5. For the buffalo wing sauce, I use 1/2 jar of Hooter's sauce (from the grocery store) but you can use whatever you prefer.
6. Serve with celery sticks & Ranch or Bleu Cheese dressing on the side, and crusty bread for dipping.
7. Can also be served thick out of a bread bowl.

onion, celery, butter, flour, chicken broth, milk, chicken, buffalo wing sauce, velveeta cheese, cayenne pepper, garlic salt, celery salt

Taken from www.food.com/recipe/buffalo-chicken-soup-or-dip-261005 (may not work)