Heat a 5-quart dutch oven or soup pot oven medium-high heat and add diced bacon. Cook until crisp, then transfer to a paper towel-lined plate to drain any excess grease. Spoon out and discard most of the grease, leaving behind about a tablespoon.

Crumble sausage into the pot and cook until sausage is no longer pink. Transfer to another paper towel-lined plate to drain.

Add diced onion to the pot and cook, stirring frequently, until softened; about 4-5 minutes. Add garlic and cook for an additional 1-2 minutes.

Add red pepper flakes and flour to the pot. Stir to combine with the onions and cook for about 2-3 minutes.

Pour in the chicken broth and water, then add the potatoes. Bring to a boil over medium-high and cook for about 13-15 minutes, or until potatoes are easily pierced with a fork. If it begins to boil to hard, reduce the heat.

When the potatoes are nearly done, add the heavy cream, sausage and kale to the pot and bring to a boil for 5-10 minutes, or until kale is slightly wilted.

Taste and season with salt and pepper as desired. Remove from heat and serve, garnish with crispy bacon and fresh grated parmesan.