Start by heating a large pot over medium heat. Add the diced bacon, allowing it to crisp up and render its fat—about 5-7 minutes should do. Once crispy, remove the bacon and place it on a paper towel to drain.

In the same pot, add the sweet Italian sausage. Use a wooden spoon to break it apart as it cooks. Aim for a golden-brown color, about 8-10 minutes. Once cooked, drain excess fat.

Next, toss in the chopped Vidalia onion and garlic. Sauté these in the pan drippings until they’re tender and fragrant—about 3-4 minutes. Their sweetness will complement the sausage beautifully.

Pour in the chicken broth and the quart of filtered water. Stir in the cornstarch mixture, which helps thicken the soup. Once bubbling, add the sliced russet potatoes. These will soak up flavor while cooking down, melting into the broth.

Bring everything to a boil, then reduce to a simmer. Allow it to cook for approximately 15 minutes, or until the potatoes are tender but still hold their shape.

Stir in the heavy cream, smoked paprika, Worcestershire sauce, and your sautéed bacon. Finally, add the chopped kale. Let this simmer for another 5-7 minutes, allowing the flavors to meld.

Before serving, taste and adjust the seasoning with sea salt, black pepper, and crushed red pepper flakes to your liking. Serve hot with crusty bread beside it.