Cook the bacon in a frying pan until nice and crispy, once fully cooked set aside
Heat a large Dutch oven over Med-High heat. Add a small drizzle of oil, and brown the sausage, crumbling as it cooks. Drain well then remove to a plate
add onion to the pot and cook for 5 minutes, adding garlic at the last minute
Sprinkle flour over onion and garlic in a pot, then stir to combine. Pour in chicken stock, stirring as you pour. add in potatoes and bring to a boil
Gently boil for about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream, and kale. Stir and cook 5-10 minutes until kale is wilted
Taste and season with salt, pepper, and red pepper flakes. Top with remaining bacon, and parmesan cheese
