Start by preparing your vegetables; peel and chop the onion, peel and cube the potatoes, and peel and mince the garlic cloves.

In a large pot or Dutch oven, heat the oil or lard over medium heat.

Add the diced bacon and cook until it becomes crispy.

Add the chopped onion to the pot and sauté with the bacon until the onion becomes soft and translucent.

Stir in the minced garlic and cook for just one more minute until fragrant, being careful not to let it burn, which would make the soup bitter.

Next, add the cubed potatoes to the pot, followed by the chicken or vegetable broth.

Bring the mixture to a boil, then reduce the heat to a simmer.

Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Once the potatoes are soft, stir in the dried marjoram, salt, and freshly ground black pepper.

Let the soup simmer for another 2-3 minutes to allow the flavors to meld together.

To serve, ladle the hot soup into bowls.

Garnish generously with fresh parsley and top with croutons and grated cheese if desired.

For an authentic touch, some variations suggest adding a raw egg yolk to the bowl and stirring it into the hot soup just before eating.

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