Recipe works best in a large (minimum 5 quart) slow cooker.

Make Ahead:
This soup can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate for up to days. When you're ready to cook, continue with the recipe.

1. In a skillet, cook bacon, of using, over medium-high heat until crisp. Drain on paper towel and crumble. Cover and refrigerate until ready to use. Drain all but 2 tablespoons (25mL) fat from pan.

2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 5 minutes. Add lemon zest, garlic, peppercorns, bayleaf, and allspice and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add stock and stir well.

3. Stir in potatoes. Cover and cook on low for 8 hours or on high for 4 hours, until potatoes are tender. Discard bay leaf and allspice. Stir in paprika solution, kale and reserved bacon, if using. Cover and cook on high for 30 minutes, until kale is tender. Working in batches, puree soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Serve immediately.

Tips:

• If you are making this soup for vegetarians, omit the bacon and heat 1 tablespoon vegetable oil in skillet over medium heat for 30 seconds. Add the onions and continue with the recipe.
• You can use any kind of paprika in this recipe. Regular, hot, which produces a nice peppery version, or smoked, which adds a delicious note of smokiness to the soup. If you only have regular paprika and would like to add a bit of heat, dissolve 1/4 teaspoon (1mL) cayenne pepper in the lemon juice along with the paprika.