In a large skillet on medium-low, add diced bacon and cook until brown. Drain bacon and set aside.
In a large dutch oven or large pot, on medium-low, add ground Italian sausage, Italian seasonings and fennel seeds. Once browned, move Italian sausage into a bowl.
In the dutch oven, add onion powder and minced garlic. Cook for 2 minutes. Add flour, chicken bouillon and 40 oz of water. Bring to a boil. Next add sliced yellow potatoes. Cover and cook on medium-low for 30 minutes.
Rinse kale and chop into bite-size pieces. Add to the dutch oven and cook for 12 minutes. Stir in Italian sausage, 1/2 of the bacon, and heavy whipping cream and cook for 10 minutes.
Taste and season with salt and pepper as needed. Add red pepper flakes (optional). While adding to a bowl, top soup with more bacon and fresh parsley.
Notes
To stretch this meal out, add 1 cup of heavy whipping cream to make creamy potato soup.