In a medium-sized Dutch oven, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter over medium-high heat until the oil shimmers and the butter melts, about 2 minutes.

Add 1 chopped red onion and 6 minced garlic cloves, stirring frequently for 1-2 minutes until the onion turns translucent and the garlic is just golden.

Stir in 2 teaspoons of On Everything All-Purpose Blend and 1 teaspoon of smoked paprika for about 30 seconds.

Add in 2 pounds of cubed organic russet or Yukon gold potatoes, stirring to coat them in the flavorful oil mixture.

Pour in enough organic vegetable stock to submerge the potatoes, bring to a boil, reduce heat, and let simmer for 15-20 minutes until fork-tender.

Blend the soup using an immersion blender for about 30 seconds until desired texture is reached.

Stir in 1 cup of organic heavy cream and 1/2 cup of white cooking wine if using, then add 2 cups of chopped kale.

Gradually mix in 2 cups of shredded sharp cheddar cheese until fully melted.

Ladle the soup into bowls and garnish with fresh parsley or scallions. Serve with crusty bread.