In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter over medium-high heat until the butter melts, about 2 minutes. Add 1 finely chopped red onion and 4 minced garlic cloves, sautéing until the onion becomes translucent and fragrant, roughly 1-2 minutes.

Stir in 1 teaspoon of smoked paprika and 1 tablespoon of the 'On Everything' all-purpose blend, letting the spices bloom for about 30 seconds. Then, add 4 cubed russet potatoes, stirring well to coat them with the aromatic mix.

Next, pour in 4 cups of organic vegetable stock, ensuring the potatoes are fully submerged, and bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer and cover the pot, allowing the soup to cook for 15-20 minutes.

After simmering, stir in 1 cup of heavy cream and 1 cup of chopped kale (or spinach if preferred). Add ½ cup of white cooking wine, and continue to simmer gently for another 5 minutes.

Finally, remove the pot from heat and stir in 1 cup of freshly grated sharp cheddar cheese. Mix until the cheese is fully melted and the soup achieves a creamy consistency.

Ladle the soup into bowls, garnishing with freshly chopped parsley or green onions.