Step 1

Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.  Add a small drizzle of oil, then brown sausage, crumbling as it cooks.  Drain well, then remove to a plate.

Step 2

Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.  Drain all but 1 - 1 1/2 Tbsp of bacon grease.

Step 3

Add onion to pot and cook 5 minutes, adding garlic the last minute.

Step 4

Sprinkle flour over onion and garlic in pot, then stir to combine.  Pour in chicken stock, stirring as you pour.  Add in potatoes and bring to a boil.

Step 5

Gently boil about 15 minutes, or until potatoes are fork-tender.  Add in cooked sausage, most of the bacon, heavy cream and kale.  Stir and cook 5-10 minutes until kale is wilted.

Step 6

Taste and season with salt, pepper and red pepper flakes if desired.  Top with remaining bacon and enjoy!