3 large Russet potatoes , scrubbed and rinsed then sliced into halves, halves diced into 1/4-inch slices
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 1/2 cups half and half
2 cups packed kale, chopped
Finely shredded Parmesan cheese for garnish (optional)
Heat saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. Add diced bacon and chopped onion to saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
Add chicken broth, water, sliced potatoes, garlic, and salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through.