In a large pot saute sausage and bacon until until browned. Drain excess grease.
In the same pot, add onion and garlic, with crushed red pepper, and cook over medium heat until translucent and fragrant. Try to avoid burning.
Add chicken broth, water, potatoes, salt, and pepper. Bring to a boil, then reduce to medium temperature and cover until potatoes are tender - approximately 20 minutes.
Stir in kale, and heavy cream. Taste and adjust salt and pepper, if needed. Replace lid and continue cooking for 10 more minutes.
Serve garnished with grated parmesan cheese, if desired.