Slice the potatoes into rounds. Cut rounds in half if too large, and set aside.
In a large pot or dutch oven over high heat add the bacon and cook until crisp. Remove to a paper-towel lined plate to drain. Drain excess fat but don't wipe it entirely clean. Leave a little bit of the oil in the pan.
Add the sausage to the pan and break up into crumbles. Cook until crisp and cooked through. Remove to a bowl for later use. Drain excess fat, but don't wipe entirely clean.
Add in the diced onion and sauté until translucent and fragrant.
Add 4 cups chicken broth and the sliced potatoes. Cook for 10 minutes or until potatoes are fork tender.
Turn the heat down and add back in the sausage crumbles. Add the greens and cook until wilted. (Kale will take several minutes, spinach should wilt pretty immediately).
Remove from the heat and stir in