Add the olive oil and butter to a large pot over medium-high heat. Once melted, add the onion, celery, and carrots, and cook for about 7 minutes until softened. Stir in the garlic and cook for another 1 minute.

Sprinkle in the flour and ranch seasoning, stirring constantly for 1–2 minutes. This step helps thicken the soup and adds flavor.

Slowly whisk in the chicken broth while stirring to avoid lumps, then add the heavy cream and buffalo sauce. Stir well and bring the mixture to a gentle simmer.

Stir in the shredded chicken and let it cook in the soup for about 10 minutes, allowing the flavors to blend together.

Add the softened cream cheese to the pot and stir until melted and smooth. Then mix in the shredded cheddar cheese, letting it melt completely into the broth.

Taste and season with salt and pepper as needed. If you prefer more heat, add an extra splash of buffalo sauce.

Serve hot, garnished with sliced green onions and blue cheese crumbles. It pairs beautifully with crusty bread, garlic toast, or even tortilla chips for dipping.