Add diced potatoes and the other vegetables to a large pot or saucepan. Add beef broth bring to a boil. Reduce to medium heat and cook until the vegetables are tender. About 15 minutes.

Add nutmeg and heavy cream. Use an immersion blender and blend until the soup is creamy.

Add the diced sausages and continue to simmer for a couple of minutes until the sausages are warm. If desired season to taste with salt and pepper.