Mystie's Creamy Potato Soup

You will need:
1 1/2 lb sweet Italian sausage (loose)
1/2 lb bacon, cut into small pieces
1 medium white onion, diced
2 tsp minced garlic (2-3 cloves)
1/2 lb baby bella mushrooms, sliced
1 tsp crushed red pepper (more or less to taste)
1 tbsp salt (to taste)
1 tbsp olive oil
5 cups chicken broth
5 cups water
1/3 cup flour
1 lb red potatoes, sliced thin (do not peel)
1 cup heavy cream
1/2 bunch green or red kale leaves, chopped (cut away the stems and discard)
Grated Parmesan cheese (optional)

You should use the same pot for everything. Brown the sausage with the red pepper over medium-high heat. When the sausage is cooked, drain and set aside.
If your bacon is particularly thick, you may want to brown it first. Otherwise, heat the olive oil in the pot, then add the garlic and stir quickly. When the garlic is lightly toasted, add the onion, bacon and mushrooms. Stir frequently and cook until the onions are transparent and the mushrooms are nicely browned.
Drain any excess fat, then put the sausage back into the pot. Add the potatoes, chicken broth, and 4 cups of the water, reserving 1 cup for later. Bring to a boil, then reduce heat to low and simmer for ~30 minutes, stirring occasionally, until the potatoes are tender.
Mix the flour thoroughly into the reserved cup of water. Add this to the pot along with the salt and stir constantly until it boils again. Now, stir in the cream. When it is thoroughly mixed in, add the kale. Heat this through but do not allow the soup to boil a third time.
Serve in bowls, topped with the grated Parmesan. Some good bread with butter will make the perfect side.