Peel and cut the potatoes into small cubes. Peel and chop the onion and the garlic glove.
Heat the olive oil over medium heat in a large soup pot. Add the chopped onion and chopped garlic and cook, stirring regularly, until soft and wilted, about 5 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes into the pan. Pour the stock and the water, season with salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Add the marjoram leaves. Simmer for 15 minutes, or until the potatoes are very soft.
Purée the soup with a hand-held blender until smooth or use a standard blender and purée in batches. If you want to add the cream to your soup add it here and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
Cut few slices bacon in tiny stripes. Heat a pan over medium heat and roast the bacon until crispy.
Cut some red paprika in small pieces.
Decorate the dish with bacon and/or paprika and fresh marjoram.