Peel and cut potatoes into 1/2-inch cubes, then place in a bowl of cold water to prevent discoloration—this also removes excess starch for a cleaner broth. While potatoes soak, dice the onion, cut carrots into rounds or half-moons, chop celery, slice the leek (white and light green parts only) into thin half-moons and rinse thoroughly to remove any sand, and mince the garlic cloves. Having everything prepped before you start cooking ensures smooth, uninterrupted workflow.

In a large pot over medium heat, cook the bacon pieces until crisp, about 8-10 minutes, stirring occasionally. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot. Cut the sausage into 1/4-inch rounds and brown them in the remaining fat for 3-4 minutes until lightly colored. Remove the sausage and set aside with the bacon—you're building a rich, meaty foundation for the soup.

Add the butter to the pot and let it melt over medium heat. Add the diced onion, carrots, celery, and leek, cooking for 4 minutes while stirring occasionally—the butter helps these vegetables release their flavors gently. Then add the minced garlic and cook for 1 minute more until fragrant. This slow, methodical approach to sautéing creates a deeply flavorful base rather than rushing the vegetables at high heat.

Pour in the chicken broth and add the drained potatoes (discard the soaking water). Add the bay leaves, marjoram, salt, pepper, and nutmeg, stirring well to combine. Bring to a boil over medium-high heat, then reduce heat to medium-low and cover the pot with a lid. Simmer for 10-15 minutes until the potatoes are tender enough to break easily with a fork but still hold their shape—don't overcook or they'll become mushy and the broth will be cloudy.

Return the cooked bacon and sausage from Step 2 to the pot, then stir in the half & half to create a rich, creamy consistency. Simmer gently for 5 minutes, stirring occasionally to distribute the cream evenly and warm everything through. I always add the cream toward the end to prevent it from breaking or separating if the soup boils too vigorously—gentle heat is key here.

Taste the soup and adjust seasoning with additional salt, pepper, or marjoram as needed. Remove the bay leaves, then ladle the soup into bowls and garnish generously with fresh parsley. Serve hot and enjoy the warm, comforting flavors of this classic German-style soup.