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Brown sausage in Dutch oven or deep soup pot. Cook at medium till no longer pink. Drain sausage and set aside.
Add bacon to the same pot and cook until crisp. Remove bacon into a paper towel-lined bowl and save about 1 tablespoon of bacon grease in pot.
Add onions, garlic, carrots, and celery to pot with grease. Cook for about 5 minutes until veggies have softened a bit.
Pour chicken broth into pot and bring back to a boil. When boiling, add potatoes and turn down to simmer. Cover and let cook for 20-25 minutes or until potatoes are fork-tender.
Optional: Use a potato masher to very lightly mash up the potatoes in the soup.
Add the cooked sausage back into the pot. Add the half and half to the pot. Mix your cornstarch with some water to make a slurry, and add to pot. Stir. Bring back to a simmer for about 3-5 minutes.
Taste your delicious broth and add salt/pepper to taste.
Add chopped kale and stir. It should wilt within a couple minutes. Once it’s wilted, dish up that soup, top with the reserved bacon, and enjoy!