Heat large pot over medium heat and add oil. Add onions with sprinkle of salt to pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.
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|Serving Size: 1 Serving (803g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 176 (30%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 175.5mg||54 %|
|Sodium 982.1mg||34 %|
|Potassium 1238.5mg||33 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 22.9g|
|Protein 73.6g||105 %|
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Calories per serving: 584
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