Boil the cauliflower in a Dutch oven with the water, ranch seasoning, chicken broth, and chicken stock until very tender; approximately 10 minutes.
3 tablespoons ranch seasoning, 1 head cauliflower, 4 cups low-sodium chicken stock, 2 cups low-sodium chicken broth, 1 cup water
While the cauliflower is cooking, sauté the carrots, celery, and onion with the butter. Cook on medium heat until the onions are translucent and the vegetables are fork-tender.
1 pound carrots, 6 ribs celery, 1 onion, 1 tablespoon unsalted butter
Using an immersion blender, blend the cauliflower into a purée in the stockpot. It should blend completely and form a thicker base for the soup. Add the hot sauce and stir.
1 cup Buffalo sauce
Add the celery, carrots, and onion to the stockpot and stir.
Stir in the chicken pieces and let cook on low for 20-30 minutes
2 pounds shredded cooked chicken
Serve hot with green onion and blue cheese as garnish (optional).
Chopped green onion and blue cheese crumbles