Heat a large stockpot or dutch oven over medium-high heat. Once hot, add the sausage to the pot and allow it to brown, breaking it up into small bite-sized pieces if you haven’t already. Once the meat is golden (about 10 minutes), add the onions and lower the heat to medium. Allow the onions to cook for a few minutes, or until slightly transparent. Then, add the garlic and red pepper flakes. Allow the mixture to cook, stirring occasionally, for a few more minutes or until fragrant and the onions have softened.

Add the broth to the pot and bring it to a simmer. While waiting, in a small bowl, combine the 2 tbsps of flour with just enough broth to make a paste (you can either reserve some for this step or take it directly from the pot), add it to the soup, and stir until combined. Once simmering, add the potatoes to the pot, salt and pepper to taste, and cover the pot just long enough to bring it back to simmer. Then, remove the top and let the soup simmer for about 10-15 minutes, or until the potatoes can be easily pierced with a fork.

Once the potatoes are tender, taste the soup once more and adjust the flavouring one more time if necessary. Remove the soup from the heat and mix in the chopped greens and bacon. Continue mixing while you slowly pour the heavy cream into the soup. Make sure the soup is no longer simmering when you do this, or the cream will curdle!

Once all ingredients are combined, I recommend leaving the pot off the heat and covered for approximately 20 minutes. This will allow the flavours to combine and richen before serving.

Enjoy!