Preheat a large soup pot or dutch oven to medium heat. Add the chopped bacon to the warm pan and fry until crisp.
Remove the bacon to a small bowl, and add the pork or sausage to the pan. Sautee until cooked and brown, breaking up the meat with a wooden spoon.
Remove the pork and set aside. Add the chopped onion and garlic to the pan. (Feel free to add 1-2 tbsp oil if the sausage didn't leave enough cooking fat behind.)
Add the bone broth, cubed starchy vegetable of choice, salt, chili flakes and cooked bacon and pork to the pan. Simmer for 20 minutes.
While the broth is cooking, cover the cashews with boiling water in a bowl. Leave to sit for 5-10 minutes.
Once the vegetables are tender, drain the cashews and add them to a high-speed blender along with 1 cup of the hot broth from the pot. Carefully Blend until smooth, scraping down as needed.
Add the cashew cream to the soup pot along with the chopped kale. Stir and cook until the soup thickens and the kale wilts.