Buffalo Chicken Potato Soup (Whole30, Paleo)

Buffalo Chicken Potato Soup!!! Need I say more??  Nope!  Well maybe, Thank you PaleOMG!!  This recipe is a variation of PaleOMG’s Buffalo Chicken Soup.  If you haven’t checked out her website, well do it!!  She shares amazing recipes, fitness and fashion tips!!  PSA – Her podcasts are explicit (due to language).  Her blog = her choice!  I choose not to listen to those but I LOVE her fashion, fitness and recipe posts!! You can check her out here.

I don’t know where you live, but here in the south the weather is CRAZY!! We have had freezing temps one day and 80 degree temps the next.  WEATHER WHIPLASH!!!  So warm soup or chili one night and then burgers on the grill in our shorts the next.  Although, it does help keep the menu diverse.  I can’t eat soup or chili when it’s warm outside.  It just isn’t the same cozy bowl of goodness when it’s hot outside and I am sweating.

We got lucky enough to have a few cold days in a row, which meant “Soups On”!!  My family loves buffalo chicken dip!!  Yep, the cream cheese, shredded cheese, bottle ranch kind.  (honestly, it makes me sick to think about now that I have “cleaned” up my eating).  So when I saw this recipe I knew I had to make it.  However, I also knew my family wouldn’t touch it because of the cauliflower.  So that is how Buffalo Chicken Potato Soup was born!!  Due to picky eaters and intolerance I also left some other ingredients out of the original recipe on PaleOMG.

This soup is Whole30 compliant and Paleo.  Hope you enjoy!

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Buffalo Chicken Potato Soup

YUM!!

Ingredients

  • 2 TBPS Ghee
  • 1/2 Onion (I used Vidalia), minced
  • 3 cloves garlic, minced
  • 4 cups Yukon Gold Potatoes, Diced
  • 32 ounces Chicken Broth
  • 1/3 cup Frank's Hot Sauce
  • 2 Chicken Breasts, cooked and shredded
  • Salt and Pepper to taste
  • 2 slices Bacon, Cooked and crumbled

Instructions

  1. Place chicken breasts in pot covered with water and boil on medium high until cooked through.  (Can also use a rotisserie chicken). 

    Place diced potatoes in a microwave safe steamer and steam for 3-4 minutes until fork tender.  While potatoes are steaming, in a sauté pan add ghee, onion and garlic and sauté until translucent.  Then add the chicken broth, hot sauce and steamed potatoes.  Let simmer on medium for about 10-15 minutes.  Use an immersion blender to smooth out the soup.  ( I left some of the potatoes chunky cause I like it like that).  Finally shred your cooked chicken and stir it into the soup.  Let simmer for an additional 10 minutes.  Top with bacon crumbles, and a swirl of Homemade Ranch Dressing.   

Homemade Ranch Dressing:

  1. This is the easiest dressing because you get 2 recipes in one!!

    I use my Veggie Dip Recipe to make this dressing.  I simply scoop some veggie dip into a bowl and mix a little water with it until I get the consistency I want. 

    DONE!!