Crisp the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until browned and crisp. Remove with a slotted spoon to a paper towel–lined plate. Leave about 1 tablespoon of fat in the pot.

Brown the sausage: Add the sausage to the pot. Break it up with a spoon and cook until no pink remains and edges start to caramelize. If there’s excess grease, drain until you have about 1 tablespoon left in the pot.

Sauté aromatics: Add the diced onion to the sausage. Cook 4–5 minutes until softened. Stir in the garlic and red pepper flakes; cook 30 seconds until fragrant.

Add potatoes and broth: Stir in the sliced potatoes and pour in the chicken broth. Scrape up any browned bits on the bottom (flavor boosters). Bring to a gentle boil.

Simmer: Reduce heat and simmer 12–15 minutes, or until the potatoes are tender when pierced with a fork.

Stir in kale: Add the chopped kale and cook 2–3 minutes until wilted but still bright.

Finish with cream: Lower the heat to just below a simmer. Stir in the heavy cream and the reserved bacon. Taste and season with salt and black pepper. Warm through for 1–2 minutes without boiling.

Serve: Ladle into bowls and top with grated Parmesan if you like. Serve with crusty bread for dunking.