Step-by-Step Instructions

• In a medium-sized Dutch oven pot over medium-high heat, add 1 tablespoon of extra virgin olive oil and 1 tablespoon of unsalted butter. Once melted, add the minced garlic and chopped red onion. Sauté for 1-2 minutes until the onions are translucent and garlic is fragrant.
• Add 2 teaspoons of On Everything All-Purpose Blend and 1 teaspoon of smoked paprika to the pot, stirring to blend the spices with the sautéed garlic and onion. Let the spices toast for about 30 seconds.
• Incorporate the cubed organic russet potatoes into the pot, ensuring they are mixed with the flavorful base. Pour in 4 cups of organic vegetable stock and bring to boil over high heat, about 1-2 minutes.
• Reduce heat to low and let the mixture simmer for 15-20 minutes, or until the potatoes are tender. If you prefer a creamier texture, let them simmer an additional 10 minutes.
• Add 1 cup of organic heavy cream, chopped kale (if using), and 2 tablespoons of white cooking wine to the soup. Gradually sprinkle in 1-2 cups of freshly-grated sharp cheddar, stirring until melted and creamy.
• Remove from heat and ladle into prepared bowls, garnishing with freshly chopped parsley or green onions if desired. Serve with crusty bread.