In a large pot or Dutch oven, cook the diced bacon over medium-high heat for about 5 minutes until it turns crispy. Stir occasionally to prevent sticking or burning. Once done, transfer to a plate lined with paper towels.

Next, add the Italian sausage to the pot and cook, breaking it apart with a wooden spoon, until it's no longer pink, about 5 minutes. Move to a paper towel-lined plate.

Then, add the chopped onion to the pot and sauté until it becomes translucent and tender, about 5 minutes. Incorporate the minced garlic and cook for an additional minute.

Pour in the chicken stock, diced potatoes, salt, black pepper, and crushed red pepper flakes. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 15 to 20 minutes, or until the potatoes are tender enough to be pierced with a fork.

Stir the cooked bacon and sausage back into the pot. Mix in the heavy cream, chopped kale, and Parmesan cheese. Let the soup simmer for another 5 minutes. Taste and adjust seasoning with extra salt and pepper if needed.

Serve the soup warm, ladling it into bowls. Enjoy!