1 1/2 c. bacon, diced
3 c. (3/4 lb.) peeled potatoes, cubed
1/2 c. onion, cubed
1/4 c. fresh marjoram
3 c. beef stock
3/4 c. carrots, cubed
3/4 c. celery, cubed
1/2 c. leeks, chopped
1 c. heavy cream
Salt and pepper to taste

In a little bit of butter, saute the bacon in a stock pot. Add the potatoes, onions, marjoram, and beef stock and cook over low heat about 25 minutes. At the end of that time, add the carrots, celery and leeks and simmer for an additional 10 minutes. Transfer ingredients to a food processor and process to a satiny consistency. Return ingredients to stock pot and add heavy cream. Cook about 5 more minutes over low heat. Season to taste. Garnish with parsley and serve immediately. Serves 6.