In a 2 quart pot, saute onions, garlic, kale and artichoke hearts in butter over medium heat until onions and garlic are soft and translucent. Season with sea salt, white pepper, crushed red pepper, paprika and nutmeg.
Stir in cream cheese, mixing to completely melt.
Combine stock and heavy cream together and add slowly drizzle into your pot, stirring constantly.
Allow to simmer over low heat for approximately 5 minutes, adding small sprinkles of parmesan and mozzarella cheese and mixing to combine every minute.