In a medium pot, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat until shimmering.

Add ½ chopped red onion and 6 minced garlic cloves to the pot, stirring frequently for 1-2 minutes until the onions become translucent.

Stir in 2 teaspoons of the On Everything All-Purpose Blend and 1 teaspoon of smoked paprika, cooking briefly for about 30 seconds.

Fold in 4-5 cubed organic russet or Yukon gold potatoes, stirring to coat them well.

Pour in 4 cups of organic vegetable stock, and increase the heat to bring everything to a boil. Reduce the heat and let it cook for 15-20 minutes, or until the potatoes are tender.

Partially blend the mixture using a masher or an immersion blender to your desired consistency.

Stir in 1 cup of organic heavy cream and optionally 1 cup of chopped kale, simmer gently for another 5 minutes.

Gradually stir in 1-2 cups of sharply grated cheddar cheese until completely melted and smooth.

Ladle the soup into bowls, garnishing with freshly chopped parsley or scallions.