Heat large skillet over medium high heat. Add bacon pieces and cook until brown and crispy. Remove to paper towel lined plate.
Add the Italian sausage and cook until browned, about 5-7 minutes.
In a stockpot over medium heat, melt butter and add onion. Cook for about 5 minutes. Add garlic, cook for about 30 seconds.
Turn heat to medium high and add potatoes and cover with chicken broth. Bring to a boil.
Reduce heat to medium and bring to a simmer for 10 minutes. Add kale and sausage and cook for 10 minutes.
Remove from heat and stir in heavy cream.
Garnish with bacon and Parmesan cheese.