Cook the Italian sausage in a dutch oven over medium heat, until browned. After a few minutes, add in the chopped onions and cook for 1-2 more minutes. Drain any extra grease, then remove sausage mixture from pan and set aside in a bowl.
Add the bacon to the pot and cook until crisp. Remove bacon and place on a paper towel lined plate. Leave about 1 Tablespoon of bacon grease in the pan.
Add the sliced potatoes and cook for about 5 minutes. Pour in the chicken broth and water. Bring to a boil and cook until fork tender, about 10-15 minutes.
Turn heat to medium-low and slowly add in the half and half and cooked sausage. You can temper the cream by adding a Tablespoon of the broth to the cream before adding to the top. Simmer for a few minutes.
Add the kale just before serving. Salt and pepper, to taste. Ladle soup into a bowl and top with crumbled bacon.