Cooking Instructions:

In a large pot, cook the thick-cut bacon over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel to drain excess oil, leaving the rendered fat in the pot.

Add the ground Italian sausage to the pot, breaking it up with a spoon. Cook until the sausage is browned and no longer pink, then drain any excess grease if necessary.

Next, add the diced yellow onions to the pot and sauté until they're translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth and add the peeled and chopped russet potatoes. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.

Once the potatoes are cooked through, stir in the heavy cream and chopped kale, along with the cooked sausage and crispy bacon. Let the soup simmer for an additional 5 minutes, or until the kale has softened.

Taste the soup and adjust seasoning as desired. If you like it spicy, add crushed red pepper flakes for an extra kick.

For the best results, remember to use quality ingredients, especially the sausage and bacon, as they greatly influence the overall flavor of the soup.

You can also experiment with adding other ingredients such as dry white wine or fresh herbs to elevate the taste further. Finally, serving the soup garnished with grated Parmesan cheese and extra crispy bacon will add a delightful finishing touch!