In a large Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until the butter is fully melted and bubbly, about 1-2 minutes.

Add 4 cloves of minced garlic and 1 chopped red onion to the pot, sautéing for 1-2 minutes until the onion becomes translucent.

Stir in 1 teaspoon of smoked paprika and 1 tablespoon of your favorite All-Purpose Spice Blend, cooking for an additional 30 seconds.

Introduce 4 peeled and cubed Russet potatoes, stirring well to coat them with the aromatic mixture, and cook for about 2-3 minutes.

Pour in 4 cups of vegetable stock, raising the heat to bring the mixture to a gentle boil. Reduce heat to low and let it simmer for 15-20 minutes.

For a thicker soup, let it simmer an additional 10 minutes.

Stir in 1 cup of heavy cream, 1 cup of chopped kale, and ½ cup of white cooking wine, mixing well.

Remove the pot from heat and fold in 2 cups of grated sharp cheddar cheese until melted.

Ladle the soup into bowls and garnish with freshly chopped parsley.