In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside on paper towels. Pro tip: Don't drain the bacon fat - you'll use it to cook the sausage for extra flavor.

Add the Italian sausage to the same pot and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Remove sausage and set aside with the bacon.

In the same pot with the rendered fat, sauté the diced onion until softened and translucent, about 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant. Pro tip: If the pot seems dry, add a tablespoon of olive oil to prevent burning.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the sliced potatoes and bring the mixture to a boil. Pro tip: Those browned bits add incredible flavor, so make sure to scrape them up well.

Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.

Return the cooked sausage and bacon to the pot. Stir in the heavy cream and chopped kale. Simmer for 2-3 minutes until the kale wilts and the soup is heated through. Pro tip: Don't let the soup boil once you add the cream, as it may curdle.

Season with salt, pepper, and red pepper flakes to taste. Serve immediately while hot. Pro tip: Taste and adjust seasoning - you might need more salt depending on your broth's sodium content.