In a medium-sized Dutch oven pot over medium-high heat, combine 1 tablespoon of extra virgin olive oil and 1 tablespoon of unsalted butter. Once the butter is melted and starts bubbling (about 1 minute), add 6 minced garlic cloves and ½ chopped red onion. Sauté until the onion becomes translucent and fragrant, roughly 1-2 minutes.

Next, sprinkle in 2 teaspoons of On Everything All-Purpose Blend and 1 teaspoon of smoked paprika, stirring well to coat the aromatics. Allow them to sauté for an additional minute, letting the spices bloom.

Introduce 4-5 cubed, peeled organic russet potatoes to the pot, stirring to combine. Pour in 4 cups of organic vegetable stock, bringing the mixture to a boil over high heat for about 1-2 minutes. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the potatoes are tender.

Allow the potato mixture to simmer an extra 10 minutes until the potatoes break down slightly. For thicker soup, mix 1-2 tablespoons of flour with a little water to create a slurry, adding it to the soup as needed.

Remove the pot from heat and stir in 1 cup of organic heavy cream along with 1-2 cups of freshly grated sharp cheddar. If using, add 1 cup of chopped kale now. Stir continuously until the cheese has melted and the mixture is creamy.

Ladle the soup into prepared bowls for serving. Garnish with freshly chopped parsley or green onions and serve alongside crusty bread.