Chop Bacon into small pieces. Sauté chopped onion and minced garlic with bacon on a medium setting in a Dutch oven until bacon is crisp and onion is translucent. Remove from pan and set aside. Brown Italian Sausage, crumbling into small pieces. Return bacon/garlic/onion mixture to pan with Italian Sausage. Add chicken broth and water. Add sliced potatoes with skin left on. Increase temperature to a gentle boil so that potatoes will soften. Once potatoes are mostly done, add chopped Kale to soften for a few minutes before returning the soup to a simmer. Add half and half or whipping cream about 20 minutes before serving and allow to simmer gently.