Step 1

Melt butter in a large pot over medium-high heat; cook the celery in the melted butter for 5 minutes, until tender.

Step 2

Add the flour and cook 2 minutes until absorbed.

Step 3

Turn to medium heat. Slowly stir in the half-and-half and water. Dissolve your bouillon cube in the liquid.

Step 4

Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce to medium-low heat.

Step 5

Allow the soup to simmer until the cheese has melted completely, about 5 minutes, stirring occasionally.