Place half of the cooked and crumbled bacon into the slow cooker. Reserve the other half as a topping for the soup.
Add the Italian sausage, chicken stock, garlic, onion and potatoes to the slow cooker.
Cover and simmer on low for 6-8 hours, or on high for 4-6 hours until the potatoes are tender.
With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.
Five minutes before serving, open the can of refrigerated coconut cream and add just the solid white cream to the slow cooker. Reserve the clear coconut milk for another use. Let the cream heat through the soup for about 5 minutes.
Serve with crumbled bacon on top.
*You can lower the calories in this recipe by using lean turkey sausage and not adding as much bacon.