Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of unsalted butter over medium-high heat until shimmering. Add 6 minced garlic cloves and 0.5 chopped red onion, sauté for 1-2 minutes until translucent.

Stir in 2 teaspoons of On Everything All-Purpose Blend and 1 teaspoon of smoked paprika, cook for an additional 1 minute until spices bloom.

Add 4-5 medium cubed organic russet potatoes and pour in 4 cups of organic vegetable stock. Bring to a boil for 1-2 minutes.

Reduce heat to low and let simmer for 15-20 minutes until potatoes are tender.

Simmer for an additional 10 minutes for a thicker texture or mix flour with water for desired consistency.

Stir in 1 cup of organic heavy cream, 2 tablespoons of white cooking wine, and 1-2 cups of freshly grated sharp cheddar cheese, mix until cheese melts.

Ladle the soup into bowls and top with parsley or green onions if desired, serve immediately.