It's on the table almost every week, potato soup is the best I've ever made

First, peel the potatoes, carrots, onions, and garlic. Carefully clean the leek.
Then cut the vegetables into small pieces and finely chop the onion and garlic. Sauté everything in the fat in the pot.
Now fill with stock and cook for 30 minutes. After 15 minutes, season with marjoram, grated nutmeg, salt, and pepper.
Now brown the bacon in a small skillet. Slice the sausages. Add 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.