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In a stockpot, heat the oil over medium heat. Add the onion and sauté for about five minutes, until it softens. Add the garlic and potatoes, tossing to mix. Sprinkle in the paprika and thyme. Sauté for five minutes, stirring, until the potatoes begin to cook.
Add the tomatoes and stock. Bring the soup to a simmer and then cooked, covered, for 15-20 minutes, until the potato slices split when pierced with a fork.
Break up the potatoes slightly with a large spoon. Stir in the wine, salt and pepper to taste; simmer for another five minutes, until the potatoes are soft. Turn off the heat and let the soup stand, covered, for another 10 minutes before ladling it into bowls.