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Place the bacon in a large pot over medium high heat. Cook, stirring occasionally, until bacon is browned and crispy, about 4-5 minutes.
Remove the bacon from the pot and reserve for later use. Drain most of the grease from the pan, leaving about 2 teaspoons in the pot.
Add the sausage to the pot and cook, breaking up the meat with a spoon, until the sausage is browned, about 4-5 minutes. Add the onion and cook for another 3-4 minutes.
Add the garlic and cook for 30 seconds. Drain off any excess grease.
Add the potatoes, chicken broth, and salt and pepper to the pot. Bring to a simmer.
Cook for 15-20 minutes until potatoes are tender. Stir in the cream and kale. Cook for another 4-5 minutes until kale is wilted.
Top the soup with reserved bacon and chopped parsley, then serve.