Cook sausage in large stock pot. Drain grease off and return to pot.
Fry bacon until crisp, drain and crush into bits.
Add diced onions, crushed red pepper, minced garlic, and bacon bits to sausage in the pot. Stir until onions are cooked.
Sprinkle sausage evenly with the pre measured flour and stir in. Then add chicken stock.
Wash potatoes, cut lengthwise, and slice into 1/4 inch slices. Once soup is boiling, add potatoes to the pot. Bring soup to a boil again and cook potatoes for 15 minutes or until tender.
Reduce heat to low and stir in the heavy cream and kale. Cook another 5 minutes while stirring. Serve hot!
16 ounce servings
