Grab a deep large frying pan with a lid and put on medium-high heat with bacon and sausage in pan. Cook for about 10 minutes, stirring frequently and breaking up sausage meat with a wooden spoon. Add onion and continue to cook, stirring occasionally for about 10 minutes more or until onion becomes translucent. Push all the ingredients over to one side and remove as much excess fat from the pan as possible with a spoon (very carefully!). 

Add garlic and stir to combine. Cook for 1-2 minutes until fragrant. 

Add potatoes and water/broth. Bring to a boil, reduce heat to medium and cover. Cook for 20 minutes or until potatoes are soft when poked with a knife. 

Meanwhile, wash the head of kale under the tap but leave it all bundled together. Grab the leaves near the top and scrunch it as small as you can making sure to angle your thumb and index finger towards the bottom of the beast. This will ensure you don’t cut yourself. Cut 1/2 inch strips while moving your hand downwards after each cut. When you hit stem, stop cutting and just trim sides to use as much of the head as possible.

Add kale and black pepper to soup, stirring to combine. Cover and cook for 2-3 more minutes or until kale is just wilted and a brighter green. Immediately remove from heat and serve with lemon slices.