In a large saucepan or Dutch oven, cook the bacon on medium until it is almost crisp. Add the loose sausage. Fry for about 5 minutes, breaking it up as you go, until the sausage is browned. Transfer the sausage and bacon to a paper towel lined plate to drain. Set the plate aside.

Heat the meat drippings in the same saucepan on medium. Add the onion and garlic and cook for 5 to 10 minutes, stirring often, until the onion is softened.

Sprinkle the onion in the pan with flour. Heat and stir for 1 minute. Add the stock and chilies and stir. Bring the mixture to a boil.

Cut the potatoes in half lengthwise, then cut them crosswise into 1/4 inch slices or small chunks. Add the potatoes to the stock and boil the mixture gently, partially covered, for 10 minutes until the potatoes are almost tender. Add the shredded kale and the sausage and bacon mixture. Boil the soup gently, partially covered, for 5 minutes.

Remove from heat and stir in the cream. Taste and adjust seasonings by adding salt and pepper if needed.

Garnish individual servings with Parmesan cheese if you would like.