Render the diced bacon in a large Dutch oven until crisp, then remove and drain on a paper towel, keeping the rendered fat in the pot.

Brown the sausage in the bacon fat over medium-high heat, breaking it into bite-sized crumbles until deeply caramelized.

Add the shallots and garlic to the pot, sautéing until softened and fragrant, taking care not to brown the garlic.

Pour in the chicken bone broth, add the potatoes, and simmer covered for 20 minutes until the potatoes are fork-tender.

Lower the heat, pour in the half-and-half, and stir in the kale leaves and cooked bacon, heating until the greens wilt into the soup.