In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender. Add the kale and simmer for about 3 minutes or until the leaves are tender and bright green. Slowly stir in the heavy whipping cream and simmer for 5 more minutes. Season with salt and pepper to taste.
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|Serving Size: 1 Serving (557g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 435 (71%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||64 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 110.6mg||34 %|
|Sodium 108069.3mg||3727 %|
|Potassium 926.5mg||24 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 24.2g|
|Protein 19g||27 %|
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Calories per serving: 615
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