In a large pot over medium heat, cook the chopped bacon until it's crispy. Remove it from the pot and set it aside.

In the remaining bacon fat, brown the German sausage until it's nicely cooked. Remove the sausage from the pot and set it aside with the bacon.

Melt the unsalted butter in the same pot and add the yellow onion, carrots, celery, and leek. Sauté until softened, around 4 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the low-sodium chicken broth along with the Yukon Gold potatoes, bay leaves, dried marjoram, salt, and pepper. Bring to a boil, then lower heat and let simmer for about 10-15 minutes.

Return the crispy bacon and browned sausage to the pot. Stir in the half & half, and let simmer for another 5 minutes.

Ladle the soup into bowls and garnish with freshly chopped parsley.