1. Cut the bacon into cubes or thin strips. Peel and finely chop the onion and garlic. Peel the carrots, parsnip, and knob celery and cut them into small cubes. Wash the leek well and cut into rings. Peel the potatoes and cut them into not too small cubes. Set everything aside.

2. Add some oil to a large pot and heat up. Add the bacon and fry until browned and crispy. Add the onion and garlic and continue frying until the onion dices are soft and translucent. Add the diced veggies (except for the potatoes) and fry everything for 2-3 minutes, stirring constantly so that nothing burns. Add the potatoes and continue frying/cooking for 6-8 minutes while stirring from time to time so the veggies can brown a bit. Deglaze with the vegetable stock and water. Bring everything back to a boil, add the bay leaf, and let simmer for about 30 minutes – stirring every now and then to make sure nothing burns.

3. Puree a small portion of the soup with an immersion blender or mash with a potato masher until the soup has a creamy consistency. It should not get too thick though, you want still many pieces of potato and the veggies to be intact. Season with mustard, salt, pepper, and fresh nutmeg. Add the sliced wiener sausages and let simmer for another 10 minutes or so. Serve the soup hot and decorate with some chopped parsley to your liking.