Cook the bacon in a large Dutch oven over medium-high heat for about 5 minutes until crisp. Remove and set aside, leaving the fat. Add the sausage and cook for 6 to 8 minutes, breaking it up, until browned. Drain all but 1 tbsp fat.

Reduce heat to medium. Add the onion and cook for 4 to 5 minutes until soft. Add the garlic and red pepper flakes and stir for 1 minute.

Pour in the chicken broth and water, add the potatoes, and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.

Stir in the kale and cook for 3 to 5 minutes until wilted and deep green.

Reduce heat to low, stir in the cream, and warm for 2 to 3 minutes without boiling. Season with salt and pepper. Ladle into bowls and top with crumbled bacon and a pinch of red pepper flakes.