Cook the bacon in a large pot over medium heat until crispy. Remove and set aside.

Add the ground sausage to the pot with the bacon grease. Cook until browned and crispy, breaking it into small pieces as it cooks.

Stir in butter and onions. Cook until the onions are caramelized, about 10-15 minutes. Add minced garlic and cook for 1 minute, until fragrant.

Sprinkle flour over the sausage and onions. Stir well to coat, and cook for about 2 minutes, until the mixture is light brown and bubbly.

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.

Add the potatoes, crumbled bacon, and seasonings to the pot. Bring to a boil, then reduce to a high simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Stir in the chopped kale and cream. Simmer for about 5 minutes, until the kale is tender.