Sear the Ham (The Flavor Base):

In a large Dutch oven or heavy-bottomed pot, heat 1 Tbsp olive oil over medium-high heat. Add the diced ham and sauté until the edges are browned and slightly crisp (about 5 minutes). Remove the ham with a slotted spoon and set aside.

Sauté the Aromatics:

Lower the heat to medium and add 3 Tbsp of butter. Once melted, add in the diced onion and cook until translucent (4-5 minutes). Add the garlic, Italian seasoning, paprika, salt, and pepper. Stir until the garlic become fragrant, about 30-60 seconds.

Deglaze for Flavor:

Slowly pour in 1/2 cup dry white wine, using a wooden spoon to scrape up all those delicious brown bits (fond) from the bottom of the pot. Let the wine simmer and reduce by half, about 3 minutes.

Create the Roux:

Sprinkle the flour over the onions and white wine mixture and stir constantly for 1-2 minutes. You want to cook out the “raw” flour taste until the mixture looks like a thick, golden paste.

Bring in the Umami:

Slowly whisk in the chicken stock, one cup at a time, ensuring the flour incorporates smoothly without lumps. Stir in the “Umami Trio”: 1 tsp soy sauce, 1 tsp hot sauce, and 2 tsp Dijon mustard.

The Simmer:

Add the cubed red potatoes. Bring the soup to a gentle boil, then reduce the heat to low and simmer, uncovered, for 15-20 minutes or until the potatoes are fork-tender.

The Finish:

Stir in the heavy cream and the cooked ham. Add the fresh spinach and stir until just wilted. Turn off the heat and slowly fold in (fold it in, David!) the shredded sharp cheddar cheese until melted and silky.

To Serve:

Ladle into bowls and top with a generous sprinkle of sliced green onions and an extra crack of black pepper.