Tear the sausage into rustic meatball-sized chunks, then cook it in a Dutch oven or heavy-bottomed soup pot until cooked through, about 10 minutes. Remove the sausage and set aside.
Add the bacon to the Dutch oven or soup pot and cook over medium-high for 5 minutes. Add the onion and garlic and cook for another 5 minutes.
Add the chicken stock along with the potatoes. Simmer uncovered for 15 minutes or so until potatoes are just about done.
Once potatoes are just about done, add the kale, heavy cream and sausage and simmer for another 5 minutes, stirring to blend flavors. Add copious amounts of black pepper and salt to taste.