In a Dutch oven or pot, bring water and broth to a boil. Add diced potatoes and seasonings, cook until potatoes are easily pierced with a knife.
Meanwhile, in a large skillet over high heat, brown sausage, breaking up the meat as it’s cooked.
Add onions, sauté until tender. Add carrots, cook until tender, stirring as needed. Add minced garlic. Turn off heat.
Once potatoes are tender, transfer ingredients from skillet to Dutch oven.
Add kale and heavy whipping cream, cook an additional 5 minutes over med heat.
Add additional seasonings, if desired.