24ouncesred or white baby potatoes(cut into ½ inch pieces (Note 1))
1bunchkale(stems removed and chopped (about 5-6 cups))
salt and black pepper(to taste (Note 2))
grated Parmesan cheese(for garnish)
In a large Dutch oven set over medium heat, cook the bacon until brown and crisp, about 10-12 minutes. Transfer to a paper towel-lined plate.
Add the sausage to the bacon drippings. Cook until brown and cooked through, breaking the meat apart as it cooks, 7-10 minutes. Transfer to another paper towel-lined plate. Remove the excess grease from the pan, leaving about 2 teaspoons.
Add the diced onion to the pot and cook until soft and translucent, 3-4 minutes. Add the garlic and red pepper flakes and cook another minute.
Add the chicken broth, scraping up the brown bits on the bottom of the pan. Bring to a gentle simmer and add the potatoes. Cook until the potatoes are tender, approx. 10-12 minutes.
Add the kale. Stir to incorporate until wilted, about 2-3 minutes.
Stir in the cream. Add the sausage and bacon back to the pot, reserving some of the bacon for garnish. Taste for seasoning and add salt and pepper if necessary.
Ladle into bowls. Garnish with reserved bacon and Parmesan cheese, if desired.
Cut the potatoes into uniformly sized pieces so they cook evenly.
Wait until all of the ingredients are incorporated before seasoning with salt and pepper. The bacon is salty and the sausage spicy, so it's best to season to taste with all of the ingredients are combined.
Store in the refrigerator for 3-4 days.
To reheat, for individual servings, heat in the microwave in microwave-safe bowls. For multiple servings, heat over medium-low heat in a Dutch oven or large pot on the stove.