Heat a large heavy bottomed soup pot over med-high heat. Add a drizzle of oil, then brown sausage, breaking it up as it cooks. Remove to a plate or bowl.
Sauté bacon in sausage fat until crisp, then remove to the plate with the sausage. Drain all but 2 tbsp of bacon fat.
Add onion to pot and cook 5 minutes, seasoning with salt and pepper. Add garlic in the last minute.
Sprinkle flour over onion and garlic in pot, then cook for one minute, stirring. Add chicken broth, stirring as you pour. Add in potatoes and bring to a boil.
Gently boil about 20 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, and chopped kale. Turn heat to simmer. Cover and cook on low for another 10 minutes.
Add heavy cream and parmesan. Check seasoning and adjust. Cover and simmer on low heat for another 5 minutes. Serve hot.
