*Kielbasa, smoked sausage, Italian sausage or bulk sausage may be substituted

**8 cups water + 2 little tubs of Knorr concentrated chicken stock may be substituted. Swanson's Flavor Boost Chicken flavor is good too--use 2 pouches + 8 cups water. You can use Herb-Ox (or similar), but it doesn't taste as good, FYI

Cut bratwurst into 1/4-inch slices.

Heat a stock pot or dutch oven over medium-high heat. Add the bratwurst and cook, breaking up into smaller lumps, until it's brown and no pink remains. If using kielbasa/smoked sausage that's already cooked, brown it well. Remove from pan and set aside. Drain pan of any accumulated fat.

Add the bacon to the same stock pot/dutch oven. Cook and brown over medium heat. Remove bacon to paper-towel lined tray to drain. Remove all but about 2 tbs of fat from the pan.

Add the onion, potatoes & garlic and saute over medium-low heat until onion is translucent--about 5 minutes.

Add the bratwurst, bacon and stock to the pan. Add the salt & pepper if necessary--you may not need it if using Herb-Ox type stock.

Bring to boil over medium heat. Cover and reduce heat to low. Cook for approximately 20 minutes, or until potatoes are tender.

Add the kale and cook for about 1 minutes.

Add the cream; heat through.