1. Render the Bacon: In a large Dutch oven or pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, reserving the fat.

2. Brown the Sausage: Add the Italian sausage to the pot. Brown thoroughly, breaking it up. Drain off excess fat, reserving about one tablespoon.

3. Sauté Aromatics: Add the chopped onion to the pot and sauté in the remaining fat until softened (5-7 minutes). Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant.

4. Simmer the Potatoes: Add the chicken broth and cubed potatoes to the pot. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender (15-20 minutes). Scrape up any browned bits (fond) from the bottom of the pot to deglaze and boost flavor.

5. Finish the Soup: Reduce the heat to low. Stir in the heavy cream and the cooked Italian sausage. Do not let the soup boil after the cream is added.

6. Add the Greens: Stir in the chopped kale. Cook just until the kale wilts (2-3 minutes). Stir in the reserved crispy bacon just before serving.