Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Brown the Sausage: Add Italian sausage to the pot and cook until browned and cooked through. Break into small pieces with a spoon. Remove and set aside with the bacon.
Sauté Aromatics: In the same pot, add onion and garlic. Cook until fragrant and onions are translucent, about 3–4 minutes.
Add Broth and Potatoes: Pour in chicken broth and water. Bring to a boil, then reduce to a simmer. Add potatoes and cook until tender, about 10–15 minutes.
Finish the Soup: Stir in heavy cream, cooked bacon, and sausage. Add chopped kale and simmer for another 5–7 minutes until kale is tender.
Season: Taste and adjust seasoning with salt, black pepper, and red pepper flakes if using.
Serve: Ladle soup into bowls and top with grated Parmesan cheese. Enjoy warm with crusty bread.
Tips & Variations
Make it Creamier: Use half-and-half instead of heavy cream for a lighter version.
Extra Flavor: Add a pinch of smoked paprika or Italian seasoning when sautéing onions and garlic.
Meal Prep Friendly: This soup tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days.
