Low Carb Buffalo Chicken Soup

1 TB olive oil
1/2 large onion, diced
1/2 cup celery, diced
4 cloves garlic, minced
1 lb. shredded chicken, cooked (can use rotisserie)
4 cup chicken broth
3 TB buffalo sauce
6 oz. cream cheese, room temp, cubed
1/2 cup half and half, or heavy cream

CROCK POT

Heat oil in pan and cook onion and celery til translucent and browned.

Add garlic 1 min. til fragrant

Place all in crock pot and stir (except cream cheese and cream)

Cook 3-4 hours on low

Ladle out 1 cup liquid without chicken and pour in blender with cream cheese. Puree until smooth (may add more liquid).

Pour mix in crock pot with cream and stir til smooth.