Place a large pot on a stove over medium heat, then add the Italian sausage, break it apart, and give them a good toss. Let them cook for about 4 to 6 minutes or until browned and no longer pink, then transfer them to a plate lined with a paper towel to drain off all the excess oil.

Drain the excess grease and leave only about 1 tablespoon, then add the chopped onion and cook until softened.

Add the chicken bouillon granules, garlic powder, and pepper. Stir to combine.

Add the cubed potatoes and kale. Stir to combine.

Pour in the milk and heavy whipping cream. Bring to a simmer.

In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the mixture into the simmering soup and stir continuously until thickened.

Serve immediately, garnished with crumbled cooked bacon.