TO MAKE THE SOUP

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the smoked paprika and On Everything All-Purpose Blend, stirring until combined.
• Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 15-20 minutes or until the potatoes become tender and cooked through. NOTE: I prefer to let the potatoes simmer an extra 10 minutes until almost broken down which helps to naturally thicken the soup. However, if you prefer larger potato chunks, just add 1-2 tablespoons of flour mixed with water into the soup to thicken.
• Add in the heavy cream, kale (if using), and white cooking wine followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted. Once creamy, remove from heat.
• Remove from heat and serve immediately into prepared bowl(s), top with freshly chopped parsley or green onions (scallion), and with a side of bread, if desired.