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In a large soup pot or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate. Set aside.
Add sausage and onion to the bacon grease and cook until no pink remains. Drain fat.
Add potatoes, kale, chicken broth, garlic, and crushed peppers (if using) to the pot.
Bring to a boil. Reduce heat and simmer uncovered 12-14 minutes or until potatoes are soft.
Stir in heavy cream and pepper and let simmer 1 minute. Taste and season with salt & pepper if desired.
Garnish with bacon.