In a large pot or Dutch oven, heat over medium heat and add the ground Italian sausage. Brown the sausage thoroughly, breaking it into small pieces with a wooden spoon as it cooks for about 5–7 minutes until nicely browned.

Once the sausage is cooked, add the chopped white onion to the pot and sauté for 3–4 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Drain excess grease.

Incorporate the cubed Russet potatoes and sprinkle in garlic powder, onion powder, salt, and pepper. Stir well to combine.

Pour in enough chicken or vegetable broth to cover the potatoes and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low and let it simmer uncovered for approximately 20 minutes.

After the potatoes are tender, add the finely chopped kale and heavy cream. Stir gently and cook for 5 more minutes on low heat until the kale has wilted.

Taste the soup and adjust seasoning with additional salt and pepper as necessary. If desired, let the soup simmer for a few extra minutes before serving hot.