In a large pot, heat over medium heat and add the chopped bacon. Cook for about 5–7 minutes until crispy and golden brown. Remove bacon and set aside, leaving drippings in the pot.

Add the Italian sausage to the pot, breaking it apart with a wooden spoon. Sauté for 5–7 minutes until browned and cooked through, draining excess fat if needed.

Stir in the chopped yellow onion and cook for 4 minutes until soft. Add minced garlic and cook for an additional minute.

Add sliced russet potatoes, chicken broth, Italian herbs, and crushed red pepper flakes. Bring to a boil, then reduce to a simmer for 15–20 minutes until potatoes are tender.

Stir in chopped kale and simmer for an additional 3–4 minutes until wilted.

Lower heat and add heavy cream, stirring gently. Keep the soup warm without boiling.

Taste and adjust seasoning with salt and black pepper. Serve in bowls topped with reserved crispy bacon.