In a Dutch oven over medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Sauté 1 chopped red onion and 4 minced garlic cloves for 1-2 minutes until fragrant.

Stir in 1 teaspoon of smoked paprika and 1 tablespoon of On Everything All-Purpose Blend, toasting for 30 seconds.

Add 4 cups of cubed russet potatoes and 4 cups of organic vegetable stock. Bring to a rapid boil for 1-2 minutes.

Reduce heat to a simmer, cover, and cook for 15-20 minutes until potatoes are fork-tender. For a thicker consistency, simmer an additional 10 minutes.

Stir in 1 cup of heavy cream and 1 cup of freshly grated sharp cheddar cheese. Mix in chopped kale if using.

Add ½ cup of white cooking wine, stir, and adjust seasoning. Serve in warm bowls, garnished as desired.