32 oz. low sodium chicken stock/broth

2 and 1/2 cups water

24 oz. spicy Italian sausage (bulk, not links)

6 medium russet potatoes, scrubbed and cut into 1 inch pieces

1 medium onion, chopped

3 large cloves fresh garlic, minced

2 teaspoons red pepper flakes

1 teaspoon freshly ground black pepper

3 cups fresh kale, chopped

1 cup heavy whipping cream

1 lb. bacon, fried until crispy and crumbled

Parmesan cheese for topping