Place a large pot over medium heat and cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the fat in the pot.

Add the Italian sausage to the pot and cook until browned, breaking it into small pieces as it cooks.

Stir in the diced onion and cook until softened, about 3–4 minutes.

Add the garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth and add the sliced potatoes, salt, pepper, and red pepper flakes if using.

Bring the soup to a gentle boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Stir in the heavy cream and chopped kale. Simmer for 5 minutes until the kale is wilted.

Add the cooked bacon back into the pot, taste, and adjust seasoning if needed.

Serve warm.