#1 In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot #2 Add chopped onion and garlic to the pot and sauté until softened, about 3-4 minutes #3 Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender #4 Stir in the cream and chopped kale. Cook for another 5 minutes until kale is tender. Season with salt, pepper, and crushed red pepper flakes #5 Ladle soup into bowls, top with crispy bacon, and serve hot. Enjoy!