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In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon and place on a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp of oil in the pot.
Add Italian sausage, breaking it up with your spatula, and sauté until cooked through (5 min). Remove to a paper towel-lined plate.
Finely dice the onion and add to the pot. Sauté for 5 min or until soft and golden then add minced garlic and sauté for an additional 1 min.
Add 6 cups broth and 2 cups water, and bring to a boil. Add sliced potatoes and cook for 13-14 min or until easily pierced with a fork.
When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
Stir in 2 cups of cream and bring to a boil. Season to taste with salt, black pepper, and Italian seasoning then remove from heat. Garnish with bacon and grated parmesan.