Place a large pot or Dutch oven over medium heat. Add the bacon and cook 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. Remove the sausage and set aside.

Add the diced onion to the pot and cook until softened, about 5 minutes.

Add the minced garlic and cook for 1 minute more.

Pour in the chicken stock and bring to a boil.

Add the potatoes and cook until tender, about 10-15 minutes.

Stir in the chopped kale and cook until wilted, about 5 minutes.

Return the cooked bacon and sausage to the pot.

Stir in the heavy cream and heat through. Season with salt and pepper to taste.

Serve immediately, garnished with grated Parmesan cheese.