In a large Dutch oven, cook the bacon until crisp. Remove the bacon and place it on a paper towel-lined plate.

Add the sausage to the Dutch oven and cook, breaking it apart with a spoon as it cooks. Once cooked through, remove the sausage and place it on a paper towel-lined plate. Drain all but 1 tablespoon of the grease from the Dutch oven.

Add the onion and cook for about 10 minutes, or until softened. Add the garlic and continue cooking for another 30 seconds.

Sprinkle the gluten-free flour over the onions and stir to combine. Slowly pour in the chicken broth, a little at a time, stirring as you go to incorporate the flour.

Add the potatoes and bring the soup to a boil. Cook for about 15 minutes, or until the potatoes are fork-tender.

Once the potatoes are cooked, stir in the heavy cream, kale, cooked sausage, most of the bacon, and a pinch of red pepper flakes.

Stir to combine and cook for another 5–10 minutes, until the kale is tender and the soup is heated through.

Season with salt and pepper to taste.

Garnish with the remaining bacon and serve warm.