Buffalo Chicken Soup

You've got to try this amazing soup. Mom, Sierra, and Caiden might find it too spicy for them though so . . .  oh well. Andrew and I love this soup and it's one of the few dinners I've made multiple times. I always half it because I never have enough ingredients for a full batch, but here's the recipe for a full batch.

Ingredients:

• 6 cups half-and-half
• 3 cans condensed cream of chicken soup
• 4 cups shredded cooked chicken
• 1 cup sour cream
• 1 cup hot pepper sauce (any works fine but I seem to prefer the buffalo flavored sauces)
• 4 diced carrots
• 3 diced celery stalks
• 3 peeled and cubed potatoes
• 5 oz crumbled blue cheese (even if you don't like blue cheese it melts into the soup and gives a great flavor. Andrew doesn't like blue cheese, but he dutifully allowed me to mix it in and he loves this soup. All I'm saying, is give it a try.)

Directions:

1. Combine all of the ingredients (except blue cheese) in the crockpot.
2. Cover and cook on low for 5 hours.
3. Add blue cheese (mix it in) and cook on low for 1 1/2 more hours.
4. Let it cool a little bit and then enjoy!

We like to eat it with tortilla strips. They go great with it! My mouth is watering just thinking about it. You may also want to add more hot sauce afterward. I know it looks like a lot of hot sauce, but it actually turns out pretty mild.