Begin by browning the ground pork. If you'd prefer to use mild or spicy Italian sausage you can use that instead, just omit or reduce the Italian herbs added to the soup later. Once the meat is cooked, remove it to a plate with a slotted spoon.

Cook the bacon in the residual grease from the pork to get extra flavor. Remove it to the plate with the sausage after it is cooked to your desired doneness.

Add the onions to the bacon grease and cook until translucent. Typically I add a generous pinch of kosher salt to the onions to help them release moisture and cook up a bit faster. Add garlic and cook for one additional minute. Garlic can burn easily, so it's best to wait until the last minute of cooking.

Once you can smell the garlic, it's time to add in the chicken stock or bone broth along with the potatoes. If you used plain ground pork, add in the herbs at this stage. I didn't have all of the herbs you'd find in a traditional Italian seasoning mix, but use what you have and customize the flavor to your family's preference. If you like it spicier, add red pepper flakes. Want a sweeter spice? Try paprika. The possibilities are endless!

Cook until the potatoes are fork tender. The exact length of time will depend on how large you diced the potatoes, so check periodically as it cooks. It will likely be around 15-20 minutes.

Add the cooked bacon and pork sausage back into the soup along with the kale and cream.

After the kale wilts, the soup is ready to serve and enjoy!