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Using kitchen shears (or a knife), cut the bacon into small pieces and add it to a pot. Cook for 5 minutes over medium-high heat to give the bacon a bit of a head start before adding in the sausage.
Add the sausage meat to the pot.
Allow the sausage and bacon to get nicely browned and crispy (this can take 15+ minutes). Stir occasionally. There may be quite a lot of fat in the pot (especially if you're using thick cut bacon), so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor.
Stir in the onions and garlic. Cook for 2-3 minutes.
Add the chicken broth, water, potatoes, and Italian seasoning to the pot.
Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
Cook for 10-15 minutes or until the potatoes are tender.
Add in the cream and kale, and cook for a further 5 minutes or until the kale is soft and wilted. Season with salt & pepper as needed.