Total Calories: 751
In a large stockpot, cook bacon until crisp. Remove to paper towels and drain, reserving 2 tablespoons drippings. Add onion and garlic; sauté in reserved drippings until softened. Add broth, water or broth, potatoes, kale, tomatoes with chiles, chickpeas, garlic powder and onion powder. Bring to a boil; reduce heat and simmer until potatoes and kale are cooked through, about 15 to 20 minutes. Meanwhile, broil or fry sausage until browned; drain. Stir reserved bacon, sausage and cream into soup. Heat gently for an additional 5 minutes; add salt and pepper as needed.
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