Step 1

Remove the sausage from the casings. (Note 4)

Step 2

Heat a large heavy based pot over high heat. Add the sausage meat into the pan and cook, breaking up the meat into largish chunks, until nicely browned (around 3 minutes). Remove sausage into a bowl.

Step 3

Add the bacon and fry until browned. Reserve 2 tablespoons for garnish, then transfer the rest into the bowl with the sausage meat.

Step 4

Turn the stove down to medium high. If the pan is looking dry (depends on fattiness of sausages and bacon), add a bit of oil and return to the stove. Add the onion and garlic and cook until the onion is translucent and garlic is fragrant - around 2 minutes.

Step 5

Return the sausage meat and bacon into the pot. Add the potatoes and chicken broth / stock. Bring to a simmer then lower stove to low (so it bubbles gently) and cook for at least 1 hour, preferably 1 1/2 hours. Stir occasionally.

Step 6

Mix together the flour with 2 tbsp of cream in a bowl until a "slurry" forms, then add the rest of the cream and stir until combined.

Step 7

Stir cream mixture into the soup and let it simmer for a further 15 minutes or until the soup is thickened. Stir through the kale a couple of minutes before the soup is ready to come off the stove.

Step 8

Add salt, pepper and cayenne pepper to taste.

Step 9

Remove from stove. Serve, garnished with reserved bacon.