In a medium-sized pot over medium-high heat, warm the extra virgin olive oil and unsalted butter until melted, about 1 minute. Add the minced garlic and chopped red onion, stirring frequently for about 5 minutes until they become translucent and fragrant.

Stir in the smoked paprika and the all-purpose seasoning blend, mixing well to coat the onions and garlic. Then, add the cubed potatoes along with 4 cups of vegetable stock. Bring the mixture to a vigorous boil for 1-2 minutes, then reduce the heat to low and let it simmer for 15-20 minutes.

Once the potatoes are soft, stir in 1 cup of heavy cream, 1 cup of chopped kale if desired, and 2 tablespoons of white cooking wine. Gently fold in 1 to 2 cups of freshly grated sharp cheddar cheese, stirring continuously for about 5 minutes.

Remove the pot from heat and ladle your Hearty Cheddar Garlic Herb Potato Soup into bowls. You can garnish with additional cheese or fresh herbs if desired. Serve immediately.