In your large Dutch oven, heat a small drizzle of oil over medium heat. Add 1 pound of ground turkey and cook until browned, breaking it apart with your wooden spoon as it cooks. This usually takes about 6-8 minutes. Once browned, transfer the turkey to a plate and set aside.
In the same pot, add the diced medium onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
Pour in 3 cups of chicken broth and 1 cup of water. Stir in the thinly sliced potatoes, 1 teaspoon of red pepper flakes, and 1 teaspoon of dried Italian herbs. Bring the mixture to a boil, then reduce heat and let it simmer for 10-12 minutes or until the potatoes are tender.
Add 2 cups of chopped kale to the pot and stir in the browned ground turkey. Cook for 5 more minutes until the kale wilts and softens.
Pour in 1 cup of heavy cream and stir well. Let the soup heat through but do not boil. Taste and adjust with salt and pepper as needed.
If using, crisp up chopped turkey bacon in a separate pan until crunchy. Sprinkle on top of the soup just before serving for added texture and smoky flavor.
