Using the saute feature on your pressure cooker - cook chopped Canadian bacon in ghee until crisp. Remove from the pan, leaving the fat, reserve the bacon bit for later.
Saute onions, garlic and celery in the remaining fat for roughly 2-3 minutes or until soft. Add sausage and continue cooking until cooked through.
Add potatoes, carrots and broth. Cook under pressure for 5 minutes, then quick depressurize. (yes, just 5 minutes!!)
For a thicker soup, using an immersion blender puree some of the soup as desired. Season to taste with sea salt and pepper.
Allowing your pressure cooker to remain on - on the warm function add the cream, cheese and kale. Let sit for 5-10 minutes before serving.
Serve individual bowls with a sprinkle of the reserved bacon bits and additional shredded cheese, if desired.
Notes
For a dairy free version: use coconut cream in place of the heavy cream and omit the cheese.