Stir in cream and remaining chicken stock, a little at a time, whisking to ensure there are no lumps. Add cream cheese and shredded cheddar cheese. If not using a bread bowl, the White Cheddar Cheese should also be added at this time. Stir until melted, and then bring to a boil, cover, and simmer for about 20 minutes. Remove from heat and stir in Louisiana Hot Sauce, Worcestershire Sauce, and wine.