Cut the sausage into bite-sized pieces and slice the bacon into 1-inch pieces. Heat a large skillet over medium-high heat and cook the bacon until crispy, about 5-7 minutes, then remove and set aside. In the same skillet with the bacon fat, brown the sausage pieces, breaking them up as they cook, until no pink remains and they're nicely caramelized, about 8-10 minutes. Add the diced onion to the sausage and bacon and cook for another 3-4 minutes until the onion softens and becomes translucent. This browning step creates rich, savory flavors that are the foundation of the soup.

While the meat is browning in the skillet, cut the potatoes into 1-inch cubes and place them in a bowl. Mince the garlic fresh (this preserves its bright flavor better than pre-minced). Roughly chop the kale into bite-sized pieces and set aside. Measure out the chicken broth, oregano, pepper, and red pepper flakes. Having everything prepped and ready will make the slow cooker assembly quick and efficient.

Transfer the browned sausage, bacon, and onion mixture from Step 1 into your crockpot. Add the minced garlic, oregano, pepper, and red pepper flakes, stirring to combine and distribute the spices evenly. Pour in the chicken broth and add the potato cubes, stirring well to ensure the potatoes are submerged and the seasonings are evenly distributed throughout the liquid. I like to taste a spoonful of the broth at this point to check the seasoning—you can adjust the salt or pepper now if needed.

Cover the crockpot and cook on High for 3.5 hours or Low for 7 hours, depending on your schedule. The soup is ready when the potatoes are fork-tender and easily break apart. The longer, low-and-slow cooking allows all the flavors to meld beautifully and creates a rich, hearty broth.

When the cooking time is complete, stir in the chopped kale from Step 2. Pour in the room-temperature cream slowly while stirring gently to incorporate it evenly—using room-temperature cream prevents it from curdling when it hits the hot soup. Cover and cook on High for 15 minutes or Low for 25 minutes, until the kale is wilted and tender and the cream is fully heated through. The finished soup should have a creamy, rich broth with tender vegetables and hearty meat.