Cut bacon into 1/4-1/2 inch pieces, then cook over medium heat until the bacon is well cooked but not burnt.
Remove bacon from pot and drain on paper towels. Do not drain grease.
Add sausage to pot then brown, breaking up into small pieces as it cooks. When browned, remove from pot and set aside.
Remove excess fat from the pot, leaving about 2 Tablespoons.
Add chopped onion, cook 3-4 minutes until transluscent.
Add minced garlic, cook 30 seconds until fragrant.
Add about a cup of the stock to the pot, scraping browned bits to deglaze.
Add potatoes, then add bacon and sausage back to the pot.
Add the remainder of the stock. Ensure that all ingredients are covered by stock.
Add red pepper flakes, salt, and pepper. The salt content will depend highly on your stock. Homemade stock will usually need more salt.
Bring to a boil, then simmer for 15 - 20 minutes until the potatoes start to fall aart.
Add cream and return to a simmer.
Add kale, then simmer 1 - 2 minutes until it is a bright green.
Taste for salt, add more if needed.
Serve, topped with grated parmesan cheese.