In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent and fragrant, about 1-2 minutes.

Add the smoked paprika and On Everything All-Purpose Blend, stirring until combined.

Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low, allowing to simmer for 15-20 minutes or until the potatoes become tender and cooked through. Simmer an extra 10 minutes for a thicker soup if desired.

Add in the heavy cream, kale (if using), and white cooking wine followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted.

Remove from heat and serve immediately into prepared bowl(s), topping with freshly chopped parsley or green onions if desired.