1In a frying pan, lightly brown the sausage and bacon, drain grease and transfer to baking dish. Bake at 350 degrees for 30 minutes.
2In large stockpot place 1 tablespoon of olive oil, add garlic, onion and celery and sauté for 5 minutes until soft. Add chicken stock and bring to a boil, add bay leaves and all other spices except the final salt and pepper. Add the potatoes and reduce to a simmer. Cook for 10-15 minutes until potatoes are nearly done.
3Add the meat to the soup. Mix the cream with the cornstarch until well combined and add to the soup mixture. If it is not thick enough for your liking, add additional cornstarch premixed with water or chicken stock until desired consistency is reached. This is not meant to be a thick soup.
4Season with salt and pepper to your taste, possibly not as much as listed above. Add kale and cook about 5 minutes and serve.
5Cook's note: Sometimes I make this without going to quite this much trouble. For instance, the picture that I posted with the recipe, I didn't have kale and I cooked the sausage on the stovetop. The combination of spices is what makes this so YUMMY!