Preparation

• In a medium-sized Dutch oven over medium-high heat, heat the olive oil and butter until butter melts. Add the minced garlic and chopped red onion, sautéing for 1-2 minutes until they become translucent and fragrant.
• Stir in smoked paprika and the On Everything All-Purpose Blend until well combined with the aromatics.
• Add the cubed potatoes and stir to coat them in the spices. Pour in the vegetable stock and bring the mixture to a boil, cooking for 1-2 minutes.
• Reduce heat to low and simmer the soup for 15-20 minutes, or until potatoes are tender. For thicker soup, simmer an extra 10 minutes until potatoes start breaking down naturally. Alternatively, add 1-2 tablespoons of flour mixed with water to thicken while keeping potato chunks.
• Stir in heavy cream, chopped kale (if using), and white cooking wine. Add freshly grated sharp cheddar cheese, stirring frequently until melted and soup is creamy.
• Remove soup from heat and ladle into bowls. Garnish with freshly chopped parsley or green onions if desired. Serve with a side of bread for a complete meal.