Potato Soup

 Dice 3 or 4 shallots and an onion if desired and cook till transparent in 1 tablespoon of olive oil (5-7 min.)

Add 1 cup dry white cooking wine (or chicken broth) and cook over medium heat until almost gone.

Add 2 cups chicken broth and reduce until almost gone.

Add 3 and 1/2 cups heavy cream and cook over medium low for 10-15 minutes.

Strain out the shallots and reserve the cream mixture.

Add 2 cups chicken stock and 10 medium sized potatoes peeled, cubed and cooked to desired doneness to the cream mixture. Simmer for 5 minutes and add 1 can cream style corn. Simmer 5 minutes and add cooked, diced ham if desired. Serve sprinkled with grated cheese and chives.