In a large pot or dutch oven, brown italian sausage over medium heat. Once meat has browned, remove it from pot, set it aside, then add chopped bacon to the pot and cook until crispy (about 3-5 mins). Once bacon is done, remove it from the pot and set aside, leaving the grease behind.

Add onion to the pot and cook until softened and translucent. Add minced garlic and cook for another minute.

After a minute, stir in all-purpose flour and let veggies cook for a few minutes then add the chicken broth, water, better than bouillon base, garlic & herb seasoning, heavy whipping cream, and potatoes. Add the italian sausage and bring the soup to a simmer. Let soup cook uncovered for about 20 minutes or until potatoes are fork tender.

Add chopped kale and let soup cook for a few more minutes. Add chopped bacon and season with salt, pepper, and red pepper flakes if using.

Garnish with parmesan cheese and enjoy!!