Cook bacon by cutting into small pieces and frying. Remove from pan, leaving the bacon grease. Saute sausage in a the same pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan.
Add in the onion, garlic and potatoes and cook over medium-high heat for about 5-8 minutes, until onions are soft and translucent Add in broth. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until the potatoes are tender.
Once the potatoes are tender, add in the mashed potatoes and milk. Stir until well incorporated. Add in sausage, kale and bacon crumbles, reserving 3 TBSP bacon for topping. Cover and simmer for 15 minutes, until kale has softened.
Serve topped with Parmesan cheese and remaining bacon crumbles.
*If you can't find the ground sausage in your area, you can use a 16-oz package of JOHNSONVILLE® Mild Italian Sausage Links, with the casing removed. (Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)