Cook bacon in a large pot over medium heat until crispy, about 2 minutes. Remove to a plate with a slotted spoon; set aside. Add sausage to the pot and cook, breaking up any large chunks with a wooden spoon, until no longer pink, 2 to 3 minutes. Add onion and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add broth and potatoes, scraping up browned bits at the bottom of the pan. Bring to a boil. Cover and reduce heat to a gentle simmer. Cook until the potatoes are very tender, about 20 minutes. Stir in kale and beans. Cook, uncovered, stirring occasionally, until the kale is tender, about 5 minutes more. Stir in cream, lemon juice, salt and pepper. Crumble the bacon and sprinkle over each serving of soup.Advertisement
To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.
1 1/2 fat, 1 1/2 starch, 1 high-fat protein, 1/2 lean protein, 1/2 vegetable