In a large saucepan over medium heat, add the bulk pork sausage and the chopped medium onion. Stir and cook for 4-6 minutes until the sausage is browned and no longer pink and the onion becomes translucent.

Sprinkle in the chicken bouillon granules and garlic powder into the sausage and onion mixture. Stir everything together for about 1-2 minutes.

Introduce the cubed medium red potatoes and chopped fresh kale, stirring gently. Slowly pour in the 2% milk and heavy whipping cream, bringing to a gentle boil.

Reduce the heat to low and cover the pot. Let the soup simmer for 10-15 minutes until the potatoes are tender.

Mix cornstarch with cold water until smooth. Stir this mixture into the soup and bring to a boil for 1-2 minutes.

Serve hot, optionally topping each bowl with crumbled cooked bacon.