Crisp the bacon

• Place the bacon in a hot pan and cook until crisped and browned.

Sweat the onions

• Add the onions to the bacon and sweat them down until softened.

Brown the sausage

• Add the Italian sausage and brown it with the bacon and onions.

Add potatoes and kale

• Stir in the potatoes and kale.
• Season with salt and pepper and mix well.

Simmer in the stock

• Cover the ingredients with the chicken stock.
• Simmer until the potatoes are tender and the kale is cooked.

Finish with cream

• Pour in the heavy cream and stir.
• Simmer briefly to heat through.

Serve

• Ladle the soup into bowls and finish with grated Parmesan cheese.