Preparation Steps

• In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the grease in the pot.
• Add the Italian sausage to the pot and cook, breaking it apart with a spoon, until browned and cooked through. Remove sausage and set aside with the bacon.
• In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and red pepper flakes (if using), and cook for 1 minute until fragrant.
• Pour in the chicken broth and water, then add the sliced potatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
• Stir in the heavy cream and return the cooked sausage and bacon to the pot. Simmer for another 5 minutes.
• Add the chopped kale and cook for 3-5 minutes, until wilted. Season with salt and black pepper to taste.
• Serve hot, garnished with extra crispy bacon if desired.