Photo Credit: Damndelicious.net
Ingredients
- 1 lb Ground Meat or Sausage Browned & Crumbled (we used breakfast sausage)
- 1/2 cup Matchstick Carrots
- 2 stalks Celery Chopped
- 1/2 cup Sweet Onion Chopped
- 1 Tblsp garlic minced
- 1/2 cup Yellow, Red, or Orange Sweet Peppers Chopped
- 4 oz Baby Portabella Mushrooms Chopped
- 2 medium Yukon Gold Potatoes Diced
- 4 cups Reduced Sodium Chicken Broth Divided
- 1 can Chopped Tomatoes with Green Chilies
- 4 cups Nacho Cheese Sauce
- 8 oz Cream Cheese
- 1 tsp each Salt, Black Pepper, Dried Parsley, Dried Oregano
- 1 cup Peach Creek Oasis Wine
- 1 cup Heavy Cream
- 1/4 cup Flour
- optional Toppings Chopped Bacon, Shredded Cheese, Green Onions
Servings: people
Instructions
- Sauté carrots, celery, onions, sweet peppers, mushrooms, and garlic in about 1 Tblsp. bacon grease until onions are soft and translucent. In a separate dish, cook potatoes in about 2 cups chicken broth until soft; mash them in the broth and add all to pan with sausage and sautéed veggies. Add remaining ingredients except for cream, flour, and toppings.
- Whisk the flour in the cream until smooth and add to soup. Serve with your favorite bread, or in hamburger bun 'bowls'! and top with chopped bacon, green onions, and shredded cheese. Enjoy with Peach Creek Oasis or Aloha Wine.
Recipe Notes
As with most soups, tastes better if prepared the day before.
Recipe adapted from several found on the internet including one at damndelicious.net;
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