Start by preparing your vegetables and potatoes. Cut the potatoes into uniform ½-inch cubes and soak them in water to prevent browning. Dice the onion, chop the carrots, celery, and leek, and mince the garlic.

In a large pot, cook diced bacon over medium heat for about 8-10 minutes, or until it becomes crisp and golden brown. Remove the bacon but leave about 1 tablespoon of the bacon fat in the pot.

Slice your sausage into bite-sized pieces and add it to the remaining bacon fat in the pot. Brown the sausage for about 3-4 minutes, stirring occasionally until it's nicely caramelized. Once browned, remove the sausage and set it aside with the cooked bacon.

Melt butter in the same pot over medium heat, then add the diced onion, chopped carrots, celery, and leek. Sauté the vegetables for about 4 minutes until they soften. Add the minced garlic and cook for an additional minute.

Pour in chicken broth, scrape the bottom of the pot to release any flavorful bits, and add the drained potatoes along with bay leaves, marjoram, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes until the potatoes are tender.

Once cooked, return the crispy bacon and browned sausage to the pot. Stir in half & half and let it simmer gently for an additional 5 minutes. Adjust seasoning with salt or pepper as needed, and ensure you remove the bay leaves before serving.

Ladle your soup into bowls, garnishing each serving with fresh parsley. Serve hot and enjoy!