Step 1

In a large stockpot, brown the Italian sausage over medium heat for 4 to 6 minutes or until no longer pink. As the sausage cooks, break it up into crumbles. When the sausage is brown, remove it from the pot to a towel-lined plate to drain. Leave about 1 tablespoon of fat in the stockpot.

Step 2

Add the finely chopped onion to the same pot with the reserved fat and saute until soft and translucent, about 5 to 7 minutes. Return the sausage to the pot.

Step 3

Next, add the chicken bouillon granules, garlic powder, pepper, cubed red potatoes and fresh kale. Stir to combine.

Step 4

Slowly pour in the milk and heavy cream, and bring the mixture to a boil. Then reduce the heat and let the soup simmer, covered, for 10 to 15 minutes or until the potatoes are tender. Editor's Tip: If you don't have heavy cream on hand, try these heavy cream substitutes.

Step 5

While the soup simmers, whisk 1 tablespoon of cornstarch with 1/4 cup of water until smooth. Once the potatoes are tender, stir the cornstarch mixture ("slurry") into the soup. Cook for 1 to 2 minutes or until the soup thickens. Serve immediately, topped with crumbled bacon.