1 pound bulk hot Italian sausage, 1/2 pound breakfast sage sausage, 5 small red potatoes, roughly chopped, 1 cup white onions, 6 slices bacon, cooked and roughly chopped, 1/2 teaspoon Cajun seasoning salt, 1 teaspoon chicken bouillon, 1/4 teaspoon white pepper, 1/2 teaspoon Italian seasoning, 1/4 teaspoon crushed pepper flakes, 2 garlic cloves, minced, 1 bunch of kale, roughly chopped into bite-size pieces, 2 cups chicken broth, 1 quart half-and-half, 2 teaspoons cornstarch. Garnish with grated Parmigiano cheese.
Get out a skillet, fry the bacon, remove the bacon, reserve the drippings. Get out a heavy saucepan, add the potatoes and 1 tablespoon of sea salt, cover the potatoes with water, bring to a boil cook until the potatoes are fork tender. Remove from the heat, drain, and set aside. Using that same pan, add the sausages cook until the sausage is done, meaning no more red meat. Stir together, add the onions, garlic, Italian seasoning, pepper flakes, salt, pepper, and chicken bouillon. With a spoon press down on the meat, some oil will rise to the top, scoop off as much of the oil as you can. Add the chicken broth and half-and-half, mix well. Reduce the heat to a simmer. Get out a cup, add 2 tablespoons of cornstarch and 2 tablespoons of chicken broth, stir together until smooth. Add the cornstarch mixture to the pot, mix well, cook for 25-30 minutes. Taste, add salt and pepper as needed. Add the potatoes, bacon drippings, crumbled bacon pieces, and kale. Cover the pot and cook for another 10-12 minutes. Spoon up a hearty bowl of soup garnished with Parmigiano cheese when ready to serve.