Chop the bacon in to 1 inch pieces. Cook in stock pot until they become crispy.
Spoon out the bacon and place on some folded paper towels to absorb excess grease and set aside.
Leave the bacon grease in the pan and add the sausage. Break up the sausage into small pieces and brown completely.
Spoon out the sausage and place on folded paper towels and set aside.
Remove excess pork fat from the pot leaving only about 2-3 tbsp.
Dice the onion and add to the pork fat. Reduce the heat slightly and cook until the onion starts to become fragrant and translucent.
Add the minced garlic to the pot. Sauté for about 1 minute.
Pour the broth into the pot.
Peel and dice the potatoes into about ½ inch cubes. Destem the kale and chop. Add the potatoes to the pot. Stir in salt and spices.
Allow potatoes to cook for about 10 minutes then add the kale. Allow to cook for another 5-10 minutes or until potatoes pierce easily with a fork. Remove from heat and stir in coconut milk.
Allow soup to cool a little before serving to help it thicken. Top with diced green onions, shredded basil, sausage and bacon.