Cook the bacon in a large pot over medium heat until it is crispy.

Remove the bacon from the pot and place it on a paper towel-lined plate.

Leave about 1 tablespoon of bacon fat in the pot.

Add the Italian sausage to the pot.

Cook the sausage, breaking it up with a spoon, until it is browned and cooked through.

Then remove the sausage from the pot and set it aside.

Add the chopped onion to the pot and sauté until it becomes translucent.

This typically takes about 5 minutes.

Add the minced garlic and sauté for an additional minute.

Pour in the chicken broth and add the sliced potatoes.

Bring the mixture to a boil over medium-high heat.

Reduce the heat and let it simmer until the potatoes are just tender, about 10 minutes.

Add the cooked sausage back into the pot.

Also, crumble the crispy bacon and add it as well.

Stir to combine.

Add the chopped kale and let the soup simmer until the kale is wilted and tender, about 5 minutes.

Reduce the heat to low and stir in the heavy cream.

Let the soup heat through, but do not let it boil.

Add salt and pepper to taste.