1-First, heat the olive oil and butter in a medium pot over medium-high heat. Sauté the garlic and onions for 1-2 minutes until they turn translucent, which builds a solid flavor base.

2-Then, add the smoked paprika and seasoning blend, stirring it all in to wake up those spices.

3-Next, toss in the cubed potatoes and vegetable stock, bring it to a boil for 1-2 minutes, and then lower the heat to simmer for 15-20 minutes until the potatoes get tender.

4-For a thicker soup, keep simmering another 10 minutes to break down the potatoes or mix up a slurry with 1-2 tablespoons flour and water.

5-Finishing Touches: Once the potatoes are soft, stir in the heavy cream, kale if you’re using it, white cooking wine, and grated cheese until everything melts into a creamy mix. Serve it right away, maybe with a garnish of chopped parsley or green onions and some bread on the side. If you’re into other cheesy recipes, check out this baked Mexican mac and cheese for more inspiration.