Step 1

Fry bacon and sausage in a large skillet over medium high heat until cooked and sausage is browned (about 7-8 minutes), crumbling sausage as it cooks.  Add onion and garlic and cook for an additional minute.

Step 2

Drain off grease.  Transfer mixture to slow cooker insert (I used a 6-quart slow cooker).  Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg. Stir to combine.

Step 3

Cover and cook on high for 3-4 hours or low for 5-6 hours.

Step 4

Add heavy cream and kale and stir to combine.  Cover and cook on high for an additional 30 minutes.

Step 5

Serve topped with freshly grated Parmesan, if desired.