Bake bacon at 400°F until desired crispiness is achieved (Or pan fry). Cool and chop into small pieces.
Brown sausage in a soup pot, then remove and set aside.
Add minced garlic to pot and cook until fragrant, about 1 minute.
Add chicken broth and water to the pot. Stir.
Add the crushed red pepper flakes, salt, pepper, and onion powder.
Add the potatoes and cooked sausage back into the pot. Bring to a simmer over medium heat.
Cook until potatoes are tender, about 10 minutes.
Add the kale to the soup and simmer for about 7 minutes, stirring occasionally.
Stir in the heavy cream and allow to heat through.
Ladle into bowls and serve with Parmesan cheese.