Begin by peeling and cubing the potatoes into uniform 1/2-inch pieces, then soak them in cold water to prevent browning. Dice the onion and chop carrots, celery, and leek finely, ensuring even cooking. Lastly, mince the garlic.

In a large pot over medium heat, add chopped bacon and cook until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and transfer it to a paper towel-lined plate.

Slice the sausage into 1/4-inch rounds and add to the same pot with the reserved bacon fat. Sauté over medium heat for about 3-4 minutes until browned. Remove the sausage and set aside.

Add butter to the pot and allow it to melt. Add the diced onion, chopped carrots, celery, and leek, stirring for about 4 minutes. Incorporate the minced garlic and cook for an additional minute.

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

Return cooked bacon and sausage to the pot, stirring gently. Slowly add in half & half, keeping the heat low. Allow to simmer for another 5 minutes.

Taste and adjust the seasoning. Serve hot, garnished with chopped parsley.