Potato Soup with Mortadella and Salami

4 tablespoons olive oil
8 ounces salami, chopped
8 ounces mortadella, chopped
1 cup chopped onion
4 cloves garlic, thickly sliced
2 tablespoons chopped fresh parsley
½ teaspoon red pepper flakes (optional)
1 14.5-ounce can Italian style stewed tomatoes, drained and chopped, juice reserved

4 cups peeled, dice white potato, cut into ½-inch dice (about 2 pounds)
1 cup Wood Family Vineyards Syrah
6 cups chicken broth
salt and pepper to taste
½ cup heavy cream
1 cup freshly grated Parmesan cheese

In a large soup pot, heat the 4 tablespoons olive oil over medium heat. Add the salami, mortadella , onion, garlic, parsley and red pepper flakes and cook until the onion is tender, 8 to 10 minutes. Add the tomatoes and cook 3 to 4 minutes, stirring often. Add the potatoes, wine, broth, reserved tomato juice, salt and pepper. Bring to a boil, reduce heat, cover and simmer until the potatoes are tender, about 30 minutes. Add the cream, stir well and cook 5 minutes.

Remove from heat and stir in ¾ cup of the cheese. Serve in large bowls topped with the remaining cheese, sliced basil and drizzle of extra virgin olive oil.

Serves 6 to 8
Pair this soup with WOOD FAMILY VINEYARDS SYRAH