Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Add chopped bacon and continue to saute till browned and bacon is done. Remove to a plate on paper towel, leaving a tablespoon or so of grease.

Add onion to pot and cook 5 minutes, adding garlic the last minute.

Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in wine stirring as you pour and reduce to about half then add chicken stock. Add fennel, red pepper and potatoes and bring to a boil.

Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.

Taste and season with salt, pepper and red pepper flakes if desired. Top with bacon and enjoy

Hints: for thicker soup, smash some of the potatoes after theyve cooked. Or add a cornstarch slurry.