Chop the Veggies: Dice potatoes, carrots, celery, onion, and slice the leek.
Sauté: Cook onions, leeks, carrots, and celery in butter until soft.
Simmer: Add potatoes, broth, and bay leaves. Simmer for 20-25 minutes until the potatoes are tender.
Blend: Remove bay leaves and partially blend the soup for a creamy texture.
Finish: Stir in cream and sausage, season with salt, pepper, and nutmeg. Heat through and serve.
