Instructions
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Heat the olive oil in a skillet and add in the onion and garlic. Cook for 5-6 minutes, until the onion has softened and then add to the slow cooker.*
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Add in the thyme, smoked paprika, fennel, red pepper flakes, broth, potatoes and salt & pepper.
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Cook on high 3-4 hours or low 6-7 hours.
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Add in the beans, kale, cream and cheese. Mix well and allow to heat through for an additional 10-15 minutes.
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Serve with crumbled bacon on top, if using.
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