1-First Step: Prep Your Ingredients Gather and measure everything first it only takes 10 minutes! Peel and cube 4-5 medium organic russet or Yukon gold potatoes into even pieces. Chop ½ red onion and mince 6 garlic cloves for that punchy flavor. Don’t forget to measure out 4 cups of organic vegetable stock and your seasoning blend. Having it all ready makes cooking a breeze and helps avoid any mix-ups.

2-Second Step: Sauté the Aromatics Heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter in a Dutch oven over medium-high heat. Add the chopped onion and minced garlic, sautéing until they’re translucent, about 1-2 minutes. Stir in 1 teaspoon smoked paprika and 2 tablespoons of your all-purpose seasoning blend to wake up those flavors. This step builds a tasty base for your soup!

3-Third Step: Simmer the Potatoes Add the cubed potatoes and 4 cups of organic vegetable stock to the pot. Bring it to a boil, which takes just 1-2 minutes, then lower the heat and simmer for 15-20 minutes until the potatoes are tender. If you want a thicker soup, let it simmer longer or use a slurry made from water and flour or starch. Keep an eye on it to get the perfect texture.

4-Fourth Step: Add Cream and Cheese Stir in 1 cup organic heavy cream (or coconut cream for vegan), 1 cup chopped kale if you’re using it, and 2 tablespoons white cooking wine. Then, add 1-2 cups freshly grated sharp cheddar cheese and mix until it’s all melted and creamy. The whole pot comes together in about 5 minutes on low heat pure magic! For the best results, taste and adjust seasonings as needed.