In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving a little bacon fat in the pot.
Add the crumbled sausage and cook until browned. Remove excess fat if needed
Sauté the diced onion and minced garlic until soft and fragrant
Pour in the chicken broth and water, then add the diced potatoes and Italian seasoning. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Stir in the heavy cream and kale. Cook until the kale is wilted, then season with salt and pepper to taste.
Serve hot, garnished with the crispy bacon or shredded parmesan cheese.
