1-Step 1: Prep Your Ingredients First, peel and cube 4-5 medium russet potatoes, chop ½ a red onion, and mince 6 garlic cloves. Have your seasonings ready: 2 tablespoons of the all-purpose blend and 1 teaspoon smoked paprika. This sets you up for success right from the start.

2-Step 2: Sauté the Base In a large pot, heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter over medium heat. Add the chopped red onion and minced garlic, sautéing until translucent, which takes about 5 minutes. This builds a flavorful foundation for your soup.

3-Step 3: Add Liquids and Simmer Stir in 4 cups of vegetable stock and the cubed potatoes, along with your seasonings. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender. For extra thickness, simmer longer or mix in 1-2 tablespoons of flour with water.

4-Step 4: Blend and Creamify Once tender, partially blend the soup with an immersion blender to keep some chunks for texture. Stir in 1 cup heavy cream and optionally 1 cup chopped kale, then add 1-2 cups freshly grated sharp cheddar cheese. Melt it in gently over low heat for that creamy finish.

5-Step 5: Final Touches Deglaze with 2 tablespoons white cooking wine or more stock if needed, then adjust seasoning. Garnish with fresh parsley or green onions and serve with bread. This soup stores well for 2-3 days in the fridge or 4-6 months frozen.