Step 1

Heat the oil in a large pot over medium heat.

Step 2

Add the onion to the oil and sauté until translucent, about 3 minutes.

Step 3

Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.

Step 4

Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.

Step 5

Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.

Step 6

Discard the bay leaves.

Step 7

Pour 1/2 of the soup into a different pot.

Step 8

Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.

Step 9

Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.

Step 10

Simmer the soup until it melds together, about 3-4 minutes.

Step 11

Taste for seasoning.

Step 12

Serve with the parsley and the sausage slices.