Saute celery, carrot, and onion in a pot for 5 minutes.

Add cream of chicken soup, milk, shredded chicken, blue cheese dressing, hot sauce, and chicken wing sauce to the pot.

Cook on low heat for 45 minutes, stirring occasionally.

Add diced cooked potatoes and season with salt, pepper, and cayenne pepper.

Cook for 15 minutes longer, or until potatoes are warmed through.

Alternatively, combine all ingredients except potatoes in a crock pot.

Cook on low for 4-5 hours, or until vegetables are tender.

Add potatoes during the last hour of cooking.