Cook bacon in Dutch oven over medium-high heat, for 5 to 7 minutes. Remove bacon to a paper-towel-lined plate and remove all but 1 tablespoon of bacon fat from the pot.

Add Italian sausage, breaking it up with a wooden spoon or spatula, and cook for 5 minutes. (drain excess oil if necessary)

Add diced onions and garlic. Saute for 3 to 4 minutes, stirring constantly to not burn the garlic.

Add the chicken broth and potatoes. Bring to a boil. Reduce to a simmer and cook for 10 minutes or until potatoes are tender.

Stir in kale and heavy whipping cream. Bring to a boil for 2 to 3 minutes.

Season to taste with salt and pepper. Garnish with cooked bacon and serve.