In a large soup pot, heat over medium heat, and slice uncooked chicken sausage into small pieces. Add the sausage to the pot and sauté for about 5–7 minutes, stirring occasionally, until browned and cooked through.

Remove the browned sausage and set it aside. In the same pot, add chopped onions and minced garlic, cooking for about 3–4 minutes until the onions are soft and translucent.

Pour in the chicken broth and water into the pot with the sautéed onions and garlic. Stir well to combine and bring the mixture to a gentle boil.

Return the sausage to the pot and add the sliced potatoes. Stir everything together and cover the pot with a lid. Reduce heat to a simmer and let cook for about 30 minutes.

While the soup is simmering, heat a small skillet over medium heat. Add the turkey bacon and cook until crispy, about 4–5 minutes. Chop the crispy bacon into small pieces.

Add the crispy turkey bacon, fresh kale, and heavy cream into the soup. Stir everything together and continue to simmer for another 10 minutes.

Season the soup with salt and pepper to taste. Serve hot in bowls, alongside crusty bread or crackers.