Use the best quality bacon and sausage to make a tasty flavor base for the soup. Many cooks prefer chicken broth but I find that vegetable broth is just perfect for making this Italian-inspired soup.
Spread the bacon on the bottom of a pan and set the heat to medium. Cook, stirring a few times, until fat has been rendered. Scoop out and set aside.
In the rendered bacon fat, add the sausage rings and cook until fat from the sausage has been rendered as well.
Add the chopped onion. Stir. Cover the pot, turn down the heat to low and cook until the onion bits start to soften.
Add the potato and stir to coat each piece with oil. Cook, stirring occasionally, for a minute or two.
Pour in the broth. If your broth is unseasoned or underseasoned, add a bit of salt and pepper. Bring to the boil, cover and simmer until the potatoes are soft.
Stir the kale leaves into the soup and cook for a few minutes or just until wilted.
Stir in the cream.
Allow to reach simmering point before turning off the heat.
Taste your kale, sausage and potato soup one last time, and adjust the seasonings, if needed.