Heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of unsalted butter in a medium-sized Dutch oven over medium-high heat for about 2 minutes.

Add 1 chopped red onion and 4 minced garlic cloves to the pot, sauté for 1-2 minutes until onion is translucent and fragrant.

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

Add 4 cups of cubed potatoes and 4 cups of organic vegetable stock, bring to a gentle boil for 1-2 minutes.

Reduce heat to low, cover, and simmer for 20-30 minutes until potatoes are tender.

For a chunkier texture, whisk together ½ cup of flour with a little water and stir into the pot, simmer for an additional 5 minutes.

Mix in 1 cup of organic heavy cream, 1 cup of chopped kale (if using), and ½ cup of white cooking wine, heat through for 5 minutes.

Add 1 cup of freshly grated sharp cheddar cheese, stir until melted and fully incorporated.

Serve immediately in warm bowls, garnish with freshly chopped parsley or green onions.