Ingredients

• 1 lb ground sausage
• 1/2 tsp red pepper flakes (more or less depending on taste)
• 2 strips bacon
• 1 medium onion, diced
• 2 garlic cloves, minced
• salt and pepper to taste
• 2 32 oz cartons of chicken broth
• 2 medium-sized russet potatoes, thinly sliced
• 1/2 cup heavy cream
• 2 cups kale, chopped and thick stems removed

Directions

1. In a dutch oven over medium heat, add the sausage and red pepper flakes. Cook the sausage, while breaking it up, until it's no longer pink. Remove to a bowl and set aside.
2. Add the bacon to the pan and cook until slightly crisp. Remove, chop into pieces, and set aside.
3. To the bacon grease in the pan, add the onion, garlic, and salt and pepper and cook until softened, about 6 minutes. Pour in the chicken broth and bring to a boil.
4. Add the sliced potatoes and boil until fork-tender, about 15 minutes.
5. Lower the heat to medium-low and add the sausage and bacon back to the pan.
6. Pour in the heavy cream and add the kale. Stir until heated through and the kale has wilted slightly.