Brown the sausage and bacon

• Heat the olive oil in a stockpot over medium heat.
• Add the Italian sausage and bacon and cook, breaking the meat up, until browned.

Soften the aromatics

• Add the onion and garlic to the pot.
• Cook until softened and fragrant.

Simmer the potatoes

• Pour in the chicken stock and add the sliced potatoes.
• Bring to a boil, then reduce the heat and simmer until the potatoes are tender.

Add the kale and cream

• Stir in the chopped kale and cook until wilted.
• Pour in the heavy cream and warm through without boiling.

Season and serve

• Season with salt and black pepper.
• Ladle into bowls and top with grated parmesan.