Buffalo Chicken Soup

In a large pot, heat olive oil over medium high heat for 3 minutes, add celery, carrot, onion and garlic and saute for 2 minutes. 2. Add raw chicken, potatoes, broth and buffalo sauce, cover and bring to a boil, then lower heat to medium and cook for 20 minutes. 3. Remove the cooked chicken breasts and shred with 2 forks. 4. Remove the large potato halves and blend with the milk and 1 cup of broth from the pot until smooth. 5. Add the blended mixture and shredded chicken back to the pot. 6. Stir together until combined and garnish with parsley, blue cheese or green onions if desired.