In a Dutch oven melt 3-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
Add wine and reduce by one-half.
Add chicken stock, remaining Chocolate Stout, cream, nutmeg and potatoes. Stir soup and bring to a full boil. Reduce to simmer for 25- minutes or until potatoes are tender. Season with salt and pepper to taste.
Remove soup from heat and discard bay leaf. Whisk in creme fraiche.
Serve soup in warm bowls.
Garnish soup with Fresh Parsley Sprigs and place a warm Beer Bratwurst.
*Chef's Note: The Stout should be room temperature.