Brown the Sausage: Heat a large skillet over medium-high heat with a drizzle of oil. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain excess grease and transfer to a plate.

Crisp the Bacon: In the same skillet (don't wash it!), add the diced beef bacon. Fry until crispy (4-5 minutes). Remove with a slotted spoon and set aside with the sausage. Tip: Reserve a generous amount of bacon for topping later!

Sauté Aromatics: Add the diced onion to the skillet and cook until softened (3-4 minutes). Add minced garlic and cook for 1 minute until fragrant.

Slow Cook: Transfer the sausage, onion, and garlic to the slow cooker. Add diced potatoes and chicken stock (ensure potatoes are covered). Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until potatoes are fork-tender.

Make it Creamy: About 30 minutes before serving, whisk the heavy cream and flour (or cornstarch) together in a small bowl until smooth. Pour into the slow cooker and stir well.

Add Greens: Stir in the torn kale. Cover and cook on HIGH for 30 minutes to thicken the soup and wilt the kale.

Serve: Season with salt, pepper, and red pepper flakes. Ladle into bowls and top with the reserved crispy bacon. Enjoy!