1-First, peel and dice the potatoes into uniform pieces to ensure even cooking, just like in the directions provided.

2-In a large pot, heat the olive oil and butter over medium-high heat, then sauté the minced garlic and chopped red onion until they’re translucent and fragrant that’s about 2-3 minutes of pure aroma magic.

3-Next, stir in the smoked paprika and all-purpose seasoning blend to wake up those flavors even more.

4-Now, add the cubed potatoes and vegetable stock, bringing it to a boil for 1-2 minutes before reducing the heat to simmer for 15-20 minutes, or longer if you want a thicker soup.

5-Once the potatoes are tender, stir in the heavy cream, chopped kale if you’re using it, and white cooking wine for that extra depth.

6-Finally, add the freshly grated sharp cheddar cheese, stirring frequently until it’s melted and creamy serve it up hot with a garnish of parsley or green onions and some bread on the side for the ultimate comfort food. Remember, for a vegan version, swap in plant-based alternatives to keep it delicious and inclusive.