Start by searing sausage until no longer pink, remove and set aside. Add the bacon and cook until lightly crispy and remove. Reserve the bacon fat to sauté the onions and garlic.

Add the onion until soft and then then garlic and sauté until the mixture has cooked down quit a bit and lightly caramelized

Once the onion and garlic has cooked down add in a couple tbsp of flour and cook the flour out. Add the chicken stock and bring to a boil for a few minutes. Add the potatoes and cook uncovered on a good simmer to reduce the liquid until potatoes are fork tender. Remove 1 cup of potatoes and about 1/4 cup broth and process until smooth, add back to the soup.

Reduce heat and add in the sausage and bacon, cream and kale and cook until the kale has wilted then add the cream and taste for seasoning, pull it off the heat to cool and thicken and serve with some warm crusty bread

Note: when I halved the recipe I added an extra cup of stock made from boulion. I also used the whole medium onion, 1 carrot and 1 celery stick. I added some thyme and fennel to the veggie mixture.I also added the cream at the last.