In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot.

Add butter to the pot and melt. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.

Pour in chicken broth and add potatoes, marjoram, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

Stir in heavy cream and heat through. Do not boil.

Serve hot, garnished with chopped parsley and crumbled bacon.