Peel and slice vegetables. Finely chop parsley.
Add bacon to a pot and fry until golden.
Add the diced vegetables and sautèe.
Add vegetable stock and cook until the potatoes are soft.
Mince parsley and slice the sausage into approx. 0.5-in/1cm thick slices.
Blend soup until creamy using an immersion blender.
Add parsley and sausage.
Season to taste with salt and pepper. Keep in mind that that the sausage adds a lot of saltiness to the soup.
Serve in bowl, garnish with parsley, and top with a dollop of crème fraîche.