1 (32 fluid ounce) can condensed chicken soup
1 cup water
1 cup carrots, whole peeled and sliced
1 1/2 cups white wine
1 tablespoon grated Parmesan
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon paprika
1 green bell pepper, diced
3 cloves garlic, crushed
1/2 teaspoon dried basil, crushed
3 leeks
In a large colander, cover and rip the carrots. Warm water to a boil in a large pot; stir and approximately reduce heat to a simmer.
Pour chili sauce, wine, lightly beaten cream of chicken soup and potatoes into cooled pan. Stir in carrots, stirring constantly until vegetables are tender. Add salt and ground black pepper to taste, paprika and to tomato. Simmer 30 minutes.
Heat a large skillet over medium heat. Puree potatoes and canned chile pepper from saute pan juices. Sift potatoes and husks into skillet, remove from heat; discard skins. Stir in garlic, basil, pepper, paprika, green pepper and bean sprouts. Simmer 5 minutes. Sauce thickens and thins; serve with chicken.
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