Fry bacon and set aside on a plate. Keep about 1/4 cup of the bacon grease for flavoring the soup (optional).

Heat a large skillet over medium-high heat with olive oil and brown the ground turkey.

Add the chopped onions, seasoning, and garlic. Sauté for about 3 minutes and take off heat.

If cooking in a crockpot: Add the ground meat mixture, peeled and cubed potatoes, cauliflower, and broth. Set on high for 3-4 hours or until the potatoes are cooked through and softened.

Before serving, use a slotted spoon to pull out about 1/2 cup of potatoes and cauliflower and blend into a paste to thicken the soup.

Add the sour cream to the soup, stir, add kale and 2-3 Tbsp of bacon fat (optional), and stir to combine. Cover and cook on HIGH for 30 minutes until the soup has thickened slightly. Season with more salt if needed, serve and top with crispy diced bacon and parmesan.

If cooking on the stovetop: Add peeled, diced potatoes to a large pot along with broth, meat mixture, cauliflower, and bacon grease. Bring to a simmer and cook for about 15 minutes or until the potatoes are soft.

Using a slotted spoon, take about 1/2 cup of the potatoes out and blend into a paste, adding it back into the soup to thicken.

Add the kale and sour cream and simmer for another 6-8 minutes. Season with salt/pepper if needed, serve and top with crispy diced bacon and parmesan.