Brown bacon in a dutch oven.
Set bacon aside on paper towels to drain. Remove all but 1 tbsp of bacon grease from the pot (I use a paper towel to absorb the grease).
In remaining bacon grease, saute garlic and onion for 1 minute.
Add sausage to pot. Break sausage apart and continue cooking for 3-4 minutes until brown.
Add potatoes, chicken stock, and water to pot, bring back to a boil.
Add pepper and pepper flakes (if using). Cook until potatoes begin to soften (about 8 minutes).
Once potates are tender, add the sun dried tomatoes. Cook until tomatoes start to rehydrate (about 3 minutes)
Stir in kale and cook for 2 minutes (kale will start to wilt).
Reduce heat to a low simmer.
Add heavy cream and let simmer for 2 minutes. Do not overcook.
Serve soup in a bowl garnished with the parmasean and bacon crumbles.
