1-First, in a medium-sized pot over medium-high heat, warm 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter. Add 6 garlic cloves, minced, and ½ red onion, chopped, and sauté until translucent and fragrant, about 5 minutes. This step builds that amazing garlic aroma that makes this garlic herb soup stand out.

2-Next, stir in 1 teaspoon smoked paprika and 2 tablespoons all-purpose seasoning blend. Then, add 4-5 medium russet or Yukon gold potatoes, peeled and cubed, along with 4 cups vegetable stock. Bring it to a boil for 1-2 minutes, then reduce heat and simmer for 15-20 minutes until the potatoes are tender. For a thicker soup, simmer longer to let the potatoes break down naturally, or mix 1-2 tablespoons of flour with water and add it in.

3-Finishing Touches and Serving: Once the potatoes are soft, stir in 1 cup heavy cream, 1 cup chopped kale (if using), 2 tablespoons white cooking wine, and 1 to 2 cups freshly grated sharp cheddar cheese. Keep stirring until the cheese melts and the soup turns creamy, about 5 minutes. Remove from heat and serve immediately, maybe topped with fresh parsley or green onions pair it with bread for a complete meal!