Brown Bacon - Add chopped bacon to a large Dutch oven or pot and saute over medium high-heat until browned (5-7 min). Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
Brown Italian Sausage - Remove the casings before cutting the sausage into little bite pieces, saute until cooked through and browned (5 min). Remove to a paper-towel-lined plate.
Cook Onion & Garlic - Add finely diced onions to the pot. Saute for about 5 minutes, stirring occasionally, or until soft and golden. Then stir in minced garlic and saute for another minute.
Add Broth, Water, & Potatoes - Pour in 4 cups of chicken broth and 2 cups of water to the pot and bring to a boil. Add sliced potatoes, then reduce heat and simmer for 13-14 minutes or until easily pierced with a fork.
Add chopped Kale and cooked Sausage - bring everything to a light boil until wilted.
Stir in Cream - Season to taste with salt and black pepper, then remove from heat.
Serve - Garnish with bacon and grated Parmesan. Serve hot with crusty bread.
