In a Dutch oven, heat the olive oil and butter over medium-high heat, then add the diced onion and minced garlic. Sauté for 1-2 minutes until translucent and fragrant.

Stir in the smoked paprika and On Everything All-Purpose Blend, then add the cubed potatoes, stirring to coat them well.

Pour in the vegetable stock and bring to a gentle boil. Let it bubble for 1-2 minutes, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are fork-tender.

For a thicker soup, let it simmer for an additional 10 minutes until some potatoes break down, or whisk in a tablespoon of flour mixed with water.

Stir in the heavy cream and kale, if using, then add the white cooking wine. Gradually mix in the cheddar cheese until melted and creamy.

Ladle the soup into bowls and garnish with parsley or green onions. Serve immediately with crusty bread.