Cook the sausage: In a large stockpot, heat over medium-high heat and add the ground Italian sausage. Cook for about 5-7 minutes, breaking it into small pieces with a wooden spoon until browned and crispy. Transfer the sausage to a plate, leaving about 1 tablespoon of grease in the pot.

Sauté the onion and garlic: Add the diced white onion to the pot with reserved grease. Sauté for about 5 minutes until the onion becomes translucent. Mix in the minced garlic and cook for an additional minute.

Combine the potatoes and stock: Add the diced Yukon Gold potatoes and cooked sausage to the pot. Pour in the chicken stock and stir everything to combine. Bring to a gentle simmer.

Simmer for tenderness: Reduce the heat to medium-low. Allow the soup to simmer uncovered for about 10 minutes or until the potatoes are fork-tender.

Add kale and cream: Stir in the chopped kale and allow it to wilt for about 2 minutes. Gradually pour in the heavy cream, stirring continuously.

Season and serve: Taste and season with salt and black pepper. Serve warm, garnished with crispy bacon bits for added crunch.