Step 1

In a large pot or Dutch oven on medium-high heat, cook the bacon until crispy. Transfer to a paper towel lined plate and set aside.

Step 2

In the bacon grease, brown the sweet Italian sausage on medium heat. About 5 to 10 minutes. Transfer to the same plate as the bacon and set aside.

Step 3

In the bacon and sausage grease, add the onions. Cook until they start to soften and the onions become translucent. Stir occasionally for about 5 to 8 minutes.

Step 4

Add the garlic and potatoes to the onions. Stir while cooking for 1 minute.

Step 5

Season the onions, garlic, and potatoes with red pepper chili flakes, salt, and pepper.

Step 6

Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat and simmer for about 15 minutes. Potatoes should be fork-tender.

Step 7

Stir in the kale, heavy cream, cooked bacon, and cooked sweet Italian sausage. Continue to simmer until the kale has wilted. About 5 minutes.

Step 8

Stir in white wine vinegar and serve with a side of Olive Garden breadsticks or Tuscan bread. Mangia!