Place half of the cooked and crumbled bacon into a 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 coconut cream and add just the solid white cream on top 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.