Begin by heating your large pot over medium heat.

Add the crumbled Italian sausage and cook until brown. Remove the sausage and set aside.

In the same pot, add the chopped bacon. Cook until crisp.

Add the diced onion and minced garlic to the bacon drippings in the pot. Sauté until the onions become translucent.

Return the browned sausage to the pot.

Add the cubed potatoes and chicken broth. Get the mixture to a boil, then lower the heat so it doesn’t boil over.

It should take about 10 minutes of simmering for the potatoes to get soft.

Stir in the heavy cream and torn kale. Cook until the kale is wilted and the soup is heated through.