Cook the diced bacon in a large pot over medium heat until crispy and golden brown, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Add the crumbled Italian sausage to the same pot and cook until browned, breaking it apart with a wooden spoon as it cooks, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside with the bacon.
If using, add a tablespoon of olive oil to the pot, then sauté the minced garlic until fragrant, about 1 minute. The garlic should become aromatic and slightly golden.
Add the sliced potatoes to the pot, stirring to coat them with the garlic and rendered fats. Cook for about 3-4 minutes until the potatoes start to soften and turn slightly translucent.
Pour in the chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Bring the mixture to a gentle simmer and cook the potatoes until tender, about 10 minutes.
Stir in the cooked sausage and bacon bits back into the soup. Let everything simmer together for another 5 minutes to meld the flavors.
Reduce the heat and slowly stir in the heavy cream, allowing the soup to warm through but not boil, which prevents curdling. Cook for 2 minutes until heated fully.
Taste the soup and season with salt and freshly ground pepper as needed. Adjust the seasoning to your preference.
Serve the soup hot, garnished with a sprinkle of crispy bacon or freshly chopped herbs if desired.
