In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth and add the chopped potatoes. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Stir in the heavy cream and chopped kale. Cook until the kale is wilted and tender, about 5 minutes.

Crumble the cooked bacon and add it to the soup. Taste and adjust seasoning as needed. If desired, add a pinch of crushed red pepper flakes for a little heat.

Serve hot and enjoy!