Tony and Maribel

1. Cook chopped bacon in a large pot or Dutch oven until crispy. Remove and set aside. Drain excess grease.

2. Brown Italian sausage in the same pot, breaking it up as it cooks.

3. Add onion and sauté until soft, 4–5 minutes, then add garlic and cook 30 seconds until fragrant.

4. Pour in chicken broth and water. Add sliced potatoes.

5. Bring to a boil, then simmer 15–20 minutes until potatoes are tender.

6. Stir in heavy cream, parmesan, salt, pepper, and red pepper flakes.

7. Add kale and simmer about 5 minutes until tender.

8. Serve hot, topped with crispy bacon, extra parmesan, and tortillas.