Chop bacon, cook until browned, then remove and set aside.
In bacon fat, cook sausage until browned. Remove and set aside.
Add onion to drippings, salt, and cook for about 5 minutes.
Add garlic and cook for another minute.
Deglaze pan with about one cup of chicken stock.
Add remainder of stock, potatoes, and sausage. Bring to a boil.
Simmer for about 20 minutes, until potatoes are cooked.
Roughly chop bacon and add to simmering soup.
Add cream and kale.
Heat thoroughly, another 3 minutes or so.
Serve topped with freshly grated Parmesan.