In a large saucepan over medium heat, add your bulk pork sausage and diced onion. Sauté for 4-6 minutes until the sausage is cooked through and onions are translucent.

Stir in chicken bouillon granules, garlic powder, and pepper to the cooked sausage and onion mixture. Allow the spices to mingle for about 1 minute.

Add the cubed red potatoes and fresh kale. Pour in the 2% milk and heavy cream, stirring gently to combine. Bring to a boil.

Reduce the heat to low, cover, and let it simmer for 10-15 minutes, stirring occasionally until potatoes are tender.

In a small bowl, combine cornstarch with cold water and whisk until smooth.

Stir the cornstarch mixture into the soup and bring it to a gentle boil, stirring constantly, for 1-2 minutes until thickened.

Ladle into warm bowls and top with crumbled cooked bacon, if desired. Serve immediately.