In a large pot, brown the sausages over medium heat for 5-7 minutes. Remove from the pot and set aside.

In the same pot, sauté onions, carrots, potatoes, celeriac, and leek for about 5 minutes until slightly softened.

Add bay leaf, allspice, and water to the pot. Bring to a boil and reduce heat to low. Add the beef bouillon cube and let it dissolve.

Add the sausages back to the pot and let everything simmer for about 20-30 minutes until the vegetables are cooked through.

Remove the sausages from the pot and slice them into bite-sized pieces.

Use a blender or immersion blender to blend the soup until smooth.

Add the sliced sausages back to the soup along with the heavy cream. Season with salt and pepper to taste.

Let the soup simmer for another 5-10 minutes to allow the flavors to blend together.