Take cream cheese out of the fridge to let it soften. Go ahead and prepare all veggies by washing and chopping them.

In a large Dutch oven or pot, add the butter and set to medium heat. Add the carrots, celery, onion, and cauliflower. Cook, stirring occasionally, until onions become translucent and the other veggies start to soften, about 8-10 minutes.

Add the minced garlic, ranch seasoning mix, chicken stock, and buffalo sauce and mix until combined. Then add the chicken breasts and make sure they are submerged in the liquid. Bring to a boil and cook for another 10 minutes or until the chicken is cooked throughout.

Take the chicken out and set aside on a plate. Ladle about half of the soup into a blender (including both the broth and the veggies), and blend until smooth. Pour blended mixture back into the remaining soup mixture on the stovetop.

Add in cream cheese and stir until melted. Cut chicken into small pieces (size of your liking) and add back into soup.

Let soup simmer for 10-15 minutes over low heat, then serve.

Top with shredded cheese, blue cheese or feta cheese! Add green onions and sour cream if desired.

Other delicious ideas: eating with toasted bread or rolls, with a grilled cheese sandwich, or with baked pita bread!