Begin by peeling and dicing three medium sweet potatoes into small cubes, ensuring they’re uniform for even cooking. Finely chop one medium onion and one red bell pepper. Mince three cloves of garlic, and set all ingredients aside.

In a large soup pot, cook four slices of bacon over medium heat until crispy, about 4-5 minutes. Remove the bacon and set it aside, leaving the drippings in the pot.

Add the chopped onion and red bell pepper to the pot with the bacon drippings, stirring occasionally for about 3 minutes. Toss in the diced sweet potatoes along with kosher salt, black pepper, and paprika. Sauté for about 10 minutes until the sweet potatoes start to soften.

Stir in two cups of chopped kale, minced garlic, and two tablespoons of flour. Cook for another 1-2 minutes until the garlic becomes aromatic and the kale wilts down.

Pour in two cups of corn and four cups of chicken stock, stirring well. Bring to a gentle boil, then cover and reduce heat to a simmer. Cook for 10-12 minutes, or until the sweet potatoes are fork-tender.

Use a potato masher to lightly mash some of the sweet potatoes directly in the pot for a creamy texture while leaving some chunks intact. Stir in one cup of half & half until blended.

Taste and adjust seasonings before serving. Garnish with crumbled crispy bacon and fresh cilantro.