Cook the chopped bacon in a deep soup pot over medium heat until crispy. Remove the bacon from the pan using a slotted spoon but leave the grease in the pan.

Add the sausage, onion, garlic, and seasonings to the pan breaking up the sausage and cooking it until all of it turns a dark brown color.

Sprinkle the flour over the sausage and stir to combine.

Let it bubble and fry for a few minutes before gradually stirring in the chicken broth stirring the entire time.

Once fully incorporated, add the cubed potatoes and stir.

Bring it to a low boil, then cover and reduce the heat to low medium and let it simmer for 15-20 minutes, or until the potatoes are soft.

Stir in the heavy cream, parmesan cheese and cream cheese until fully melted.

Then stir in the spinach kale and cover with a lid.

Remove the pan from the heat and let it sit for 5-8 minutes, or until the spinach or kale has softened a bit.

Serve with cooked bacon bits and freshly grated parmesan.

Set the instant pot to sauté mode and cook the bacon until crispy.

Then remove it with a slotted spoon and add the sausage, onion, garlic, and seasonings and stir and cook until the sausage is browned.

Turn the instant pot off and add the potatoes and chicken broth, making sure to fully submerge the potatoes in the broth.

Cover it with the lid, seal it and set it to manual for 4 minutes.

Quick release the pressure nozzle and let it release fully before removing the lid.

Stir the flour into the heavy cream and pour it into the soup along with the parmesan cheese and cream cheese.

Let it sit for a few minutes to allow the cream cheese to melt fully then gently stir until the cream cheese is fully incorporated.

Add the spinach or kale and stir to combine then close the lid back on the pot and let it sit for 5 minutes to let the kale soften a bit.

Serve with crispy cooked bacon and freshly grated parmesan.

Add the bacon to a large frying pan over medium heat and cook until crispy.

T hen remove it with a slotted spoon and add the sausage and cook until browned.

Add the sausage, onion, garlic, seasonings, cubed potatoes and chicken broth to the pot and cover with the lid.

Cook on high for 3-4 hours, or until the potatoes have become fork tender.

Stir the flour into the heavy cream and stir it into the soup along with the parmesan cheese and cream cheese.

Cover and cook for another 30 minutes on high.

Remove the lid, stir and add the kale and stir again to combine.

Place the lid back on the pot and let the kale soften a bit.

Serve with crispy bacon pieces and freshly grated parmesan.