In a medium-sized Dutch oven, heat extra virgin olive oil and unsalted butter over medium-high heat. Add chopped red onion and sauté for 2 minutes until translucent. Stir in minced garlic and cook for 1 additional minute.

Sprinkle in smoked paprika and all-purpose blend, mixing thoroughly. Cook for about 30 seconds until aromatic.

Add cubed organic Russet potatoes, stirring to coat. Pour in vegetable stock and bring to a vigorous boil for 1-2 minutes.

Reduce heat to low, cover pot, and simmer for 15-20 minutes until potatoes are tender. Let it simmer longer for a thicker consistency.

Stir in heavy cream and grated cheddar cheese. If using, add chopped kale and stir over low heat until cheese is melted.

Add white cooking wine and stir to enhance flavors. Heat for an additional 2-3 minutes and adjust seasoning to taste.

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