In a large soup pot, fry the bacon until crisp. Remove to paper towels and let drain. Crumble into pieces and set aside.

In the same pot, fry the sausage until no pink remains.

Add in the chopped onion and minced garlic and saute until tender (add in some olive oil if needed for frying – this will depend on how lean your bacon and sausage is).

Add the peeled, cubed potatoes, 6 cups chicken broth (I use bouillon cubes + water), 3 cups water, salt, and pepper, and bring to a boil over high heat. Turn down the heat to medium-low and simmer until the potatoes are tender, about 10-12 minutes.

Add in the chopped kale and simmer for another 2-3 minutes.

Stir in the heavy cream. Taste and add more salt and pepper if needed.

Pour into bowls and garnish with bacon pieces and parmesan cheese.