In the bottom of your soup pan add the bacon. Cook until crisp. Use a slotted spoon to transfer the bacon to a paper towel lined plate. To the bacon grease add the sausage, onion, and red pepper flakes. Brown the sausage by cooking over medium heat breaking up the sausage with a wooden spoon as you go.
Cook until the sausage is brown and no longer pink, the onions should be translucent as well. If there’s excess grease in the pan, drain and discard before proceeding.
Add the garlic, salt, pepper, and accent seasoning. Cook for 1 minute more.
Add the potatoes, chicken broth, water, and chicken bouillon to the pot.
Cook on medium heat for 10-15 minutes or until potatoes are almost fork tender. Add the cornstarch slurry to the pot and simmer for 10 minutes.
Add the chopped bacon, kale, and heavy cream. Cook for 2-3 minutes or until kale has wilted slightly. Serve warm!