Cook bacon in a 6-quart Dutch oven over medium heat for 5 to 6 minutes or until crisp, stirring frequently. Remove bacon with a slotted spoon; drain on paper towels. Reserve 2 tablespoons bacon drippings in Dutch oven.

Add sweet potatoes, celery, onion, Creole seasoning, garlic, smoked paprika and black pepper to bacon drippings in Dutch oven. Cook over medium heat for 10 to 12 minutes or until onion is softened, stirring occasionally.

Add chicken broth, ham shank and vinegar. Cover and simmer over medium-low heat for 40 minutes, stirring occasionally.

Remove ham shank from soup. Remove meat from shank; discard skin and bones. Chop meat into bite-size pieces. Return meat to soup mixture.

Stir in black-eyed peas and kale. Simmer, uncovered, for 12 to 15 minutes or until kale is tender. Top with cooked bacon before serving.