Add the broth, herbs & spices, garlic infused olive oil and diced potatoes to the pot, reducing the heat to medium low. Allow soup to simmer for 30 minutes or until potatoes are tender.
After 30 minutes, add the kale to the soup and simmer for another 10 minutes. Brown the pancetta in a pan over medium heat on the stove top & add to the soup base once finished.
Add pancetta, remove from heat and stir in oat milk. Remove the bay leaves then ladle soup into bowls, top with fresh grated parmesan and parsley and enjoy.