Chop the bacon, then cook it in a big saucepan or dutch oven (5.5 quarts) over medium-high heat until it is browned (5-7 mins). While leaving about 1 Tbsp of oil in the pot, remove the bacon to a plate lined with paper towels and spoon out any excess oil.

Italian sausage should be added, broken up with a spatula, and cooked through (5 min). Drag to a plate covered with paper towels.

Add onion, diced finely, to the pot. Add the minced garlic and continue to sauté for an additional minute.

Bring to a boil after adding 4 cups of water and 6 cups of broth. Add the potato slices and simmer for an additional 13 to 14 minutes, or until fork-tender.

Add chopped kale and cooked sausage when the potatoes are almost done cooking, and then bring everything to a gentle boil.

Add 1 cup of cream and heat through. Remove from heat after adding salt and black pepper to taste. Add grated parmesan and bacon as a garnish.