First, prep your ingredients by finely chopping the onion and chopping the potatoes and kale into bite-sized pieces. Set aside.
Cut your bacon into small pieces. Cook it in a large pot or skillet until it starts to brown.
Add sausage to the pan with bacon, breaking it apart as it cooks.
Drain the grease from the meat, reserving 1-2 tablespoons to saute your onion. Push the meat to the back of the pan.
Add back your reserved grease and toss in your chopped onion. Saute until translucent. Add garlic and saute until fragrant.
Mix the onion and meat together. Stir in broth and potatoes. Season with salt and pepper, to taste. Simmer for about 20 minutes or until the potatoes are tender.
Add kale and coconut cream (or heavy cream if you’re not doing dairy-free). Bring to a simmer and then turn off the heat.
Serve. You can top with parmesan cheese if you are not doing dairy-free; serve without to be completely dairy free.
