Savory and flavorful. This soup was loved by our entire family.
Cook the Italian sausage in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Rinse in very hot water (this will eliminate more of the grease and keep the soup from turning orange).
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain and put back in the pot. If you use cooked bacon like I do, just heat it for a few minutes to crisp it up a bit (less grease). Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.
The soup can be made a day ahead of time and reheated. Just wait to add the kale until you are about to serve the soup. Serve with warm sourdough bread. I also served it alongside a tomato, cucumber, and feta salad. Very refreshing.
When cutting the potatoes, I made 1/2 inch slices and then cut those into four smaller pieces.