In a large Dutch oven, combine olive oil and butter over medium-high heat. Once melted, add diced red onion and minced garlic. Sauté for about 2 minutes until onions are translucent.

Stir in smoked paprika and All-Purpose Blend, cooking for another minute to bloom the spices.

Add cubed potatoes and vegetable stock; bring to a gentle boil. Boil for 1-2 minutes, then reduce heat to a simmer and cover. Simmer for 15-20 minutes until potatoes are fork-tender.

For a thicker soup, let it cook longer. You can mash some potatoes for a creamier texture while leaving some chunks.

Stir in heavy cream, chopped kale (if using), and white cooking wine. Mix in cheddar cheese until melted and creamy.

Ladle into bowls and garnish with parsley or green onions. Serve hot with crusty bread or grilled cheese.