1-First Steps: Sauté and Build Flavor Heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter in a medium Dutch oven over medium-high heat. Add 6 garlic cloves (minced) and 1/2 red onion (chopped); sauté until translucent and fragrant, which takes about 1-2 minutes. Then, stir in 1 teaspoon smoked paprika and 2 tablespoons all-purpose seasoning blend to layer in those deep, aromatic notes.

2-Simmer and Cook the Base: Add the 4-5 medium organic russet potatoes (peeled and cubed), stir to combine, and pour in 4 cups organic vegetable stock. Bring it to a boil for 1-2 minutes, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are tender. For a thicker soup, let it simmer longer until the potatoes break down, or mix 1-2 tablespoons flour with water and stir it in as a thickener.

3-Finish and Serve: Stir in 1 cup organic heavy cream, optional 1 cup chopped kale, optional 2 tablespoons white cooking wine, and 1-2 cups freshly-grated sharp cheddar cheese until everything melts into a creamy blend. Remove from heat and serve immediately, perhaps topped with freshly chopped parsley or green onions and a side of bread for extra appeal.