In a large pot on medium heat, fry up about 10 slices of bacon cut into small strips. Once its crispy, remove the bacon and set it aside. Also remove some of the grease, but leave enough to coat the bottom of the pot. Then add 1.5 pounds of ground Italian sausage (hot or mild) and cook until its browned. Then add 2 diced small yellow onions and 12 cloves of minced garlic. Let it simmer for about 5 minutes then add 64 ounces of chicken broth (or stock) and 7 peeled russet potatoes (cut into cubes). Bring to a boil, then cover and cook for 10 to 15 minutes or until the potatoes are fork tender. Then add 1.5 cups of heavy whipping cream and seasoning (chicken bouillon, cayenne pepper and salt & pepper). Then right before serving add about 4 to 6 cups of kale with the stems removed (this will cook in about 1 minute). When serving top the soup with the crispy bacon and Parmesan cheese. Enjoy💜
