1 14 ounce cans half-and-half cream
2 tablespoons chicken bouillon granules
2 tablespoons Irish cream of mushroom soup base
1 teaspoon paprika
1 teaspoon hot pepper sauce
2 teaspoons diced green onion
1 teaspoon dried marjoram, minced
1 teaspoon dried chives
1 1/2 pounds red potatoes
1 cup diced celery
1/4 cup light sour cream
1/4 cup diced onion
3 slices fresh Italian cheese
In a medium nonstick skillet over medium heat, mix the cream of mushroom soup base and paprika. Cook, stirring occasionally, until soup is thickened. Mix cream of mushroom soup with chives, marjoram and chives; stir this time, pour or mix mixture into skillet. Blend the tomato sauce, red wine, green wine and brown wine together and pour or mix into skillet. Bring to a boil over medium high heat.
Add potatoes, cook until just tender but firm (about 1/4 cup each), and add cream mixture. Cover skillet and cook about 10 minutes, stirring occasionally. Remove from heat and stir in celery (use tongs or metal spatula to assist), onions, garlic and wine. Return skillet to heat. Boil gently, stirring occasionally, until potato is tender, about 10 minutes.