Start by cooking the Italian sausage in a large pot over medium heat until browned, about 5 to 6 minutes. Remove the sausage with a slotted spoon and set it aside on a plate.
In the same pot, melt the butter and cook the onions until they become translucent, then add the garlic and continue cooking for another minute until fragrant.
Pour in the chicken broth and water, then add the potatoes, salt, and pepper. Bring the mixture to a boil and keep boiling until the potatoes are tender.
Stir in the chopped kale and heavy cream, then return the sausage to the pot. Adjust seasoning with more salt and pepper if needed.
Serve the soup hot, topped with optional grated parmesan cheese and chopped bacon or bacon bits for extra flavor.
