Heat a Stock Pot over Medium Heat. Add Bacon pieces and cook until Crisp. Remove to a paper towel lined Plate and set aside. Remove all but 1 - 2 Tbsp of the Bacon Grease. Add the Italian Sausage, & Break it up as it Cooks. Stir in Red Pepper Flakes, if using. Once fully Cooked (About 5 - 10 Minutes), Remove to a Plate. Cover and set aside.

Add the Diced Onion. Saute for about 5 Minutes or until Soft and Lightly Golden. Add Minced Garlic. Stir and Cook for 1 - 2 Minutes. Lightly Salt & Pepper. Gently Stir in Chicken Broth and Water. Bring to a Boil. Add Chicken Bouillon, if using. Add Diced Potatoes and allow to Cook for around 15 Minutes, or until Potatoes easily pierce with a Fork.

When Potatoes are nearly done, Add the Kale and Sausage back into the Pot. Bring back up to a Light Boil. Stir in the Heavy Cream. Bring to a Light Boil once more. Taste for Seasoning, and add Salt and Pepper, if needed. Serve and Garnish with Parmesan and Bacon Bits.

Enjoy!