Heat the oil in a large sauce pan, add the sausage and brown for 5-6 minutes.
Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.
Whilst the soup is cooking, fry or grill the bacon until crispy and then chop into small pieces. Put to one side.
Once the potatoes are cooked, add in the cream, kale and black pepper. Give everything a stir. Taste the soup and add a little salt and pepper if needed.
Ladle into 4 or 5 bowls. Top with the crispy bacon and a sprinkle on a little paprika.
Notes
Any leftover soup can be cooled, covered and stored in the fridge for a day or two. Reheat thoroughly before serving..Nutritional Information is per serving.