Prep all vegetables: dice onion, carrots, bell pepper, celery, and potatoes; mince garlic; set aside. If using sausage, slice it; if using ground beef, break it into small pieces.

Heat the oil or butter in a large heavy pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.

Add the carrots, bell pepper, and celery. Cook, stirring occasionally, for 5–7 minutes until the vegetables begin to soften and lightly color.

If using ground beef, add it to the pot now. Cook, breaking it into small pieces, for 5–6 minutes until no longer pink. If using sausage instead, add it and sauté for 3–4 minutes to lightly brown the slices.

Stir in the potatoes, diced tomatoes with their juices, bay leaf, marjoram or oregano, sweet paprika, nutmeg (if using), 1 tsp salt, and 1/2 tsp pepper.

Pour in the broth and stir well, scraping any browned bits from the bottom of the pot. Bring the soup to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover partially with a lid, and simmer gently for 25–30 minutes, stirring occasionally, until the potatoes and carrots are very tender and some pieces are starting to break down.

Remove the bay leaf. Using a potato masher or the back of a spoon, lightly mash some of the vegetables in the pot to naturally thicken the soup, leaving plenty of chunks for texture.

Reduce the heat to low. Stir in the cream and the cubed cream cheese or processed cheese. Heat gently, stirring often, until the cheese is completely melted and the soup is smooth and creamy. Do not let it boil after adding the dairy.

Taste and adjust seasoning with more salt and pepper as needed. Stir in the chopped parsley.

Let the soup rest off the heat for 5 minutes, then serve hot, garnished with extra parsley if desired.