First, peel the potatoes, carrots, onion, and garlic. Clean the leek thoroughly.
Next, chop the vegetables into small pieces, and finely chop the onion and garlic. Sauté everything together in fat in a pot.
Now add broth and let it cook for 30 minutes. After 15 minutes, season with marjoram, grated nutmeg, salt and pepper.
Now fry the bacon in a small pan. Slice the sausages. Add them to the potato soup along with the cream.
Then simmer for another 5 minutes until the sausages are heated through, garnish with chopped parsley and serve.
