🍳 Instructions
Brown the meats: Cook sausage in a skillet until browned. Remove and set aside. In the same pan, cook bacon until crispy.

Sauté aromatics: Add onion and garlic to the bacon drippings. Cook until soft and fragrant.

Build the base: Transfer everything to a slow cooker. Add chicken broth and potatoes. Cook on low for 5–6 hours or until potatoes are tender.

Finish the soup: Stir in cooked sausage, kale, and heavy cream. Let it warm through for 15–20 minutes.

Serve: Ladle into bowls and top with extra bacon or grated Parmesan if desired.