Add bacon to a large stock pot at medium-high heat
Cook, stirring frequently, until bacon is crisp, 3-4 minutes
Transfer bacon to paper towel lined plate and blot to remove excess grease
Drain all but 1 tablespoon of remaining grease from the pot
Add onion, celery, and carrots, and sauté until slightly wilted and onion is golden, 3-4 minutes
Add ½ cup of bone broth to the pan, scrape pot to loosen any brown bits from the bottom
Add remaining broth, chicken, seasonings, and red potatoes
Add salt and pepper to taste and stir to mix well
Turn heat to high, bringing pot to a gentle boil, then reduce heat to medium-low
Cover and simmer for 15-20 minutes or until chicken is fully cooked and potatoes are tender
Remove from heat and discard bay leaves
Add kale and cream cheese (if using -- it makes this creamy)
Stir until kale is wilted and cheese is melted,, 2-3 minutes. Enjoy!