In a large stockpot over medium-high heat, cook the sausage until it is browned and fully cooked, breaking it into small pieces as it cooks.

Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon of the grease in the pot for later use, and discard the excess grease.

Set the sausage aside.

Add onions to the stockpot with the reserved grease and sauté for 5 minutes, stirring occasionally.

Add garlic and sauté for another minute, stirring occasionally.

Add the potatoes, chicken stock, and cooked sausage, then bring the mixture to a simmer.

Reduce the heat to medium-low and simmer for 10 minutes, or until the potatoes are tender.

Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.

Serve warm, garnished with bacon bits.