Step 1

Brown sausage in a large pot or dutch oven. Remove sausage with a slotted spoon and set aside.

Step 2

Cut bacon into small pieces. Add bacon to pot and cook until crispy.

Step 3

Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.

Step 4

Stir in minced garlic and cook for 1 minute, stirring frequently.

Step 5

Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.

Step 6

Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.

Step 7

Continue cooking until potatoes are tender, about 10 minutes.

Step 8

Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally. Test for seasoning and season with salt and pepper if needed.

Step 9

Stir in the heavy cream and let heat through.

Step 10

Ladle the soup into bowls and serve with Parmesan cheese on top.