Potato Soup with Bacon and Marjoram

Peel potatoes and dice. Rinse leeks and cut into rings. Heat butter in a saucepan and saute potatoes and leeks for a few minutes. Add broth to the pan and simmer, covered, for about 20 minutes.

Finely chop bacon. Peel onions and dice finely. Heat oil in a pan and cook bacon until crispy, add onions and saute, stirring, for a few minutes. Rinse and shake dry marjoram, pluck off leaves and chop.