Creamy Onion Soup with Kale

• 4 slices bacon (optional, see Notes)
• 1 tbsp (15 mL) olive oil
• 4 onions, thinly sliced
• 2 cloves garlic, minced
• 1 tsp (5 mL) grated lemon zest
• 1/2 tsp (2 mL) cracked black peppercorns
• 1 bay leaf
• 4 whole allspice
• 4 cups (1 L) lower-salt vegetable or chicken broth
• 3 medium potatoes, peeled and diced
• 1 tsp (5 mL) paprika, dissolved in 2 tbsp (25 mL) lemon juice (see Notes)
• 4 cups (1 L) chopped kale

1. Works best in a large (minimum 5 quart) slow cooker.
2. In a skillet, cook bacon over medium-high heat until crisp.
3. Drain on paper towel and crumble.
4. Cover and refrigerate until ready to use.
5. Drain fat from pan.
6. Reduce heat to medium, add olive oil and heat for 30 seconds.
7. Add onions to pan and cook, stirring, until softened, about 5 minutes.
8. Add garlic, lemon zest, peppercorns, bay leaf and allspice and cook, stirring, for 1 minute.
9. Transfer to slow cooker stoneware.
10. Add broth and stir well.
11. Stir in potatoes.
12. Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender.
13. Discard bay leaf and allspice.
14. Stir in paprika solution, kale and reserved bacon.
15. Cover and cook on High for 20 minutes, until kale is tender.
16. Working in batches, puree soup in a food processor or blender.
17. (You can also do this in the stoneware using an immersion blender.)
18. Serve immediately.

bacon, olive oil, onions, garlic, lemon zest, cracked black, bay leaf, allspice, lowersalt, potatoes, paprika, kale

Taken from www.cookstr.com/recipes/creamy-onion-soup-with-kale (may not work)