In a large soup kettle, brown the hot Italian sausage and crumble it. Set aside.

Cut the thick-cut bacon into 1/2" strips and cook in the kettle until crispy. Remove and set aside.

Drain off most of the fat from the kettle, leaving a small amount for flavor.

Sauté the chopped red onion and garlic in the kettle until softened.

Add the chicken stock to the kettle and bring to a boil.

Add the diced red potatoes to the boiling stock and cook until almost tender.

Add the browned sausage, crispy bacon, and chopped kale to the soup. Heat back to a boil.

Stir in the heavy cream and ensure it's well combined.

Cut off the heat and let the soup set for 5-10 minutes to allow flavors to meld.

Add salt and pepper to taste. Serve hot.