Step-by-Step Instructions

• In a medium-sized Dutch oven pot, heat olive oil and melt butter over medium-high heat.
• Add chopped red onion and minced garlic, sauté until translucent and fragrant.
• Sprinkle in On Everything All-Purpose Blend and smoked paprika, stir for 30 seconds.
• Add peeled and cubed russet potatoes, mix in vegetable stock, and bring to a gentle boil.
• Reduce heat and let the soup simmer for 15-20 minutes until potatoes are tender.
• For a thicker soup, let simmer an additional 10 minutes or add a flour-water slurry.
• Stir in heavy cream and grated cheddar, mixing until melted and well combined.
• If adding kale, stir it in now and heat through for 3-5 minutes.
• Remove from heat, ladle into bowls, and serve garnished with parsley or green onions.