In a large saucepan over medium heat, melt the butter until frothy.

Add the celery and onion and sauté until vegetables are tender, about 4 minutes. Season with salt and pepper.

Whisk in the tomato paste until well combined, and then add the broth and Buffalo sauce. Bring to a boil and then reduce heat to a simmer.

Place the cream cheese in a blender or food processor and add about 1 cup of the hot broth.

Blend until smooth, then add the cream cheese mixture back into the saucepan.

Stir in the cream and bring back to just a simmer, then stir in the chopped chicken.

Divide among 6 bowls and garnish with chopped celery and bleu cheese.