Hermann Hill favorite guest soup recipes. Let us help warm you up this winter!

Ham and Potato soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper,

or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

	Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
	In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
	Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Italian Sausage Soup

1 pound Italian sausage

1 clove garlic, minced

2 (14 ounce) cans beef broth

1 (14.5 ounce) can Italian-style stewed

tomatoes

1 cup sliced carrots

1 (14.5 ounce) can great Northern beans,

undrained

2 small zucchini, cubed

2 cups spinach – packed, rinsed and torn

1/4 teaspoon ground black pepper

1/4 teaspoon salt

	In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
	Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
	Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Chicken Enchilada Soup

1 tablespoon vegetable oil

1 pound boneless, skinless chicken

breast halves

1/2 cup diced onion

1 clove garlic, minced

4 cups chicken broth

1 cup masa harina

3 cups water, divided

1 cup enchilada sauce

1 pound processed cheese, cubed

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon ground cumin

	Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
	To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
	In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
	To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.

Peggy and Terry Hammer
Owners & Innkeepers
Hermann Hill Vineyard and Inn

Great Winter Soup Recipes from Hermann Hill!