Heat olive oil and butter in your pot over medium heat. Once melted, add minced garlic and chopped red onion. Sauté them until they turn fragrant and translucent, creating the flavorful base of your soup.
Add your cubed russet potatoes, smoked paprika, seasoning blend, and vegetable stock to the pot. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat and simmer gently for 20-25 minutes, allowing the potatoes to become soft and tender.
When the potatoes are cooked, decide how creamy you want your soup! Use an immersion blender for a smooth and silky texture. If you prefer it chunky, simply mash the potatoes slightly with a fork or a potato masher. This step is completely up to you.
Lower the heat and stir in the heavy cream, freshly grated sharp cheddar, and white cooking wine (if using). Watch as the cheese melts into the soup, creating a velvety consistency that’s irresistible.
If you’re adding kale, stir it in now and allow it to wilt in the pot’s heat. This optional step introduces a lovely burst of color and some added nutrition. Then, remove the soup from heat, ready to serve!
