Adapted from Food Network
6 strips bacon, chopped
1 lb Spicy Italian Sausage
1 medium head garlic, 10 large cloves, peeled and minced or pressed
1 large onion, finely diced
6 cups chicken broth (32 oz)
5 medium russet potatoes, (2.5 lbs) unpeeled and chopped into ½” cubes
1 kale bundle, leaves stripped and chopped (6 cups)
1 cup whipping cream
1 tablespoon white vinegar
Salt and black pepper to taste
Parmesan cheese to serve, optional
Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.