• Cook 4 slices of the bacon until crisp. Drain and crumble. Reserve until needed.
• Cook sausage until browned. Drain and crumble.
• Mix dry seasonings in a small dish.
• Cut remaining bacon into small pieces with kitchen shears. Add to a large soup pot and cook until nearly crisp. Add diced onion, peppers, leeks, and crumbled sausage. Cook on low until vegetables are soft and fragrant.
• Add about half the dry seasonings. Mix in the flour, stirring to combine.
• Reduce heat to medium; add broth, half-and-half, and milk. Bring to a simmer. Add hash browns and remaining seasonings. Lower heat slightly and continue to cook.
• Meanwhile, place sour cream and cream cheese in a glass mixing dish. Remove about a cup of soup and add to this dish. Allow to sit for about a minute, then mix well to combine, being careful not to leave lumps. Return the whole mixture to the soup pot; stir to combine. Add cheese and stir to combine.

For dumplings:

• Whisk together dry ingredients. Using your hands, work the butter and margarine into the flour until it is like coarse crumbs. Add buttermilk and stir gently with a wooden spoon just until the dough forms a ball.
• Return heat to medium. Using a 1-ounce scoop, drop dumpling dough across the top of the soup. No need to be fancy; just allow each dumpling some breathing room. Cover and cook for 6 to 8 minutes or just until dough is cooked. Cool slightly. Top with reserved bacon crumbles and, if desired, fresh chives.
• Makes 6 to 8 servings.