A traditional Tuscan meat and potato soup
Cut bacon and squeeze sausage out of casings, set aside. Place a large Dutch oven or stock pot on medium heat and cook bacon until crispy (6-7 minutes) While bacon cooks prep potatoes and garlic.
Place bacon on a plate lined with paper towels. Add sausage to pot and cook using a spatula or wooden spoon to break into pieces. Cook until no longer pink (about 7 minutes) While sausage cooks, chop onions and kale.
When sausage is ready scoop out and place on paper towels with the bacon.
Add potatoes, garlic and onion to the pot with drippings and cook, stirring occasionally, until slightly soft (6 to 8 minutes) Add a pinch of red pepper flakes (skip if using spicy sausage), add 2-3 pinches sea salt and freshly ground pepper.
Pour in chicken broth and bring to a boil, turn down to a simmer and cook until potatoes are just soft (about 10 minutes, check frequently, you don't want them to get mushy)
Add the kale, cream, bacon and sausage to pot and bring to a simmer. Cook until the kale is tender, stirring occasionally for another 5-6 minutes. Stir in the vinegar, taste and adjust seasonings as desired. Ladle into bowls, garnish with freshly grated parmesan if desired.