Hearty Soups

in Hearty Soups

6 cups cooked, unpeeled white potatos, cubed
1 cup chopped sweet onion
3 cups milk
1 cup heavy cream
3 cups chicken stock
6 tbs. olive oil
4 tbs. inced garlic
1 cup cooked diced bacon
3 tbs. black pepper
2 tbs. cayenne pepper
3 tbs. salt
3 tbs. dried dillweed
1/4 cup chives, dried or fresh

In a large stock pot, heat olive oil over medium heat. Add garlic for approximately 1 minute. Add chicken stock and bring to boil. Reduce heat to medium. Add milk, heavy cream, potatos and onions. Simmer on low for approximately 15 minutes. Add spices, bacon & chives. Simmer for an additional 15 minutes. Garnish with shredded cheese, sour cream & chives.

Serves 8-10.

in Hearty Soups

1/2 c water     
1lb chicken breast cooked, cubed or shredded
4 garlic cloves, minced   
2 tbs basil dried
6 tbs Fajita Seasoning   
2 tbs cilantro
1 large red pepper, chopped  
1 large Spanish onion, chopped
1 pack Philly Cream Cheese   
1 large box of Velvetta Cheese
1 bag Shredded Cheddar Cheese 
2 16oz cans of Chicken Stock
5 tbs Olive Oil     
1 cup Susquehanna White
1 cup heavy cream 
Fully cook the Chicken Breast in 2 tbs of olive oil. In Soup Pot, saute lightly or until
soft  garlic,  Red pepper and onion. Add chicken stock water and wine bring to a boil. 
Reduce heat to medium; add cheese and chicken. Simmer on medium heat for 5 minutes.
Add all seasonings and heavy cream. Simmer 15 to 20 minutes. Makes 4 to 6 cups. 
Garnish with tortilla chips, chives and sour cream.
Wine Pairing: Allegro Susquehanna White

in Hearty Soups

1 lb. ground beef, browned
1 lb. smoke bacon, chopped
2 large sweet onions, chopped
10-12 large Russet potatoes, peeled and diced in 1 inch cubes
8 cups, Beef stock
3 cups, heavy cream
1 cup, milk
2 lbs., Velvetta cheese
2 cups, shredded cheddar cheese
1 tbs. Liquid Smoke
2 tbs. black pepper
Salt to taste
2 tbs. dried Red Pepper flakes
6 tbs. garlic, chopped
2 tbs. Cumin
1/4 cup olive oil
4 cups, water
1 cup Allegro Merlot

In a large soup pot, boil peeled and cubed potatoes until slightly tender. Drain well and set aside. In a large skillet, fry bacon. Drain and set aside. In the same skillet, brown ground beef. Drain and set aside.

In the large soup pot, heat olive oil then add garlic and onions. Add beef stock and water. Bring to boil. Add all meats, potatoes, and cheeses. Simmer on medium heat. Adding all spices for 10-15 minutes, stirring ingredients so they do not stick. Add milk, heavy cream and Merlot. Simmer and stir for 10 minutes.

Wine Pairing: Allegro Merlot    

Recipe by Steve Hershner