Brown and crumble sausage in a large soup pot. After its cooked through, pour in a mesh strainer over a bowl.

Put the bacon in the pot and fry until crispy. When its done, dump on top of the sausage--leaving some grease in the pan.

Sauté onion for about 5 minutes. Adding the garlic right at the end.

Add 2 Tbs flour to the onions and garlic and mix well.

Start slowly adding small amounts of stock and mix well to incorporate all the flour. Bring to a boil.

Add potatoes and boil for 15 minutes. (**Stop here if planning to freeze soup for later**)

Stir in cream and kale. Cook for about 5 minutes for the kale to wilt. (**Allow frozen soup to thaw overnight in fridge, then heat on the stove. Add the cream and kale**)