Low Carb Buffalo Chicken Soup

6 cups chicken stock 8 ounces cream cheese 2/3 cup favorite Buffalo Sauce 1/2 cup milk 1/2 cup heavy cream 6 tablespoons butter Salt and pepper 1 rotisserie style chicken, meat chopped 1/3-1/2 cup chopped celery Cilantro, as desired Ranch or blue cheese dressing Shredded cheese, if desired Combine stock, cream cheese, Buffalo sauce, milk, cream, and butter in blender. Pulse until smooth. Pour into stock pot and heat over medium low until simmering. Do not boil. Add seasonings, chicken, and celery. Allow to cool an additional 3-5 minutes. When ready to serve, top with cilantro, dressing, and cheese, if desired.