Over medium high heat, cook the sausage in a dutch oven or large stockpot, breaking it up with a wooden spoon, until browned.  Remove sausage with a slotted spoon, leaving sausage grease in pot.

Add in the white onions and saute for about 5 minutes on medium high, until softened.  Add in chopped garlic and saute for 1 minute, until fragrant.

Add potatoes, chicken stock, water, cooked sausage, and continue cooking on medium high, until mixture has reached a low simmer, or until dutch potatoes are tender.

Add in kale and cream and simmer for 5 minutes.  Sprinkle salt and pepper in soup and stir.  Add in chopped freshly cooked bacon and stir.  Serve and Enjoy!!