Cook bacon in the oven.

Diced potatoes and boil in chicken broth until easily pierced with a fork.

Saute Italian sausage in pan until cooked through, breaking it up with a spatula. Drain grease and set aside.

Dice the onion (or rehydrate onions in water). Then Saute 4-5 min or until soft and golden then add minced garlic and saute for about 1 min. Set aside.

Add water and chicken bullion cubes to the pot and bring to boil. 

Add potatoes, sausage, onion/garlic, kale, and bacon.

Add cream and bring back to boil.