1. Trim the leeks, wash them thoroughly and cut into thin rings; set a few green rings aside for garnish.
2. Peel the potatoes and cut them into small cubes.
3. In a pot sweat the leeks in the butter for 5 minutes until soft, add the potatoes and pour in the stock.
4. Simmer with the marjoram for 20 minutes, then blend half the soup and stir it back in - creamy but still chunky.
5. Add the cream and season with salt, pepper and nutmeg; meanwhile fry the bacon strips until crisp.
6. Serve the soup sprinkled with bacon, chives and the reserved leek rings.
Tip: Sand often hides between the leek layers - rinse the rings in cold water after cutting too.
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