• 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.

Optional

• Cut some red paprika in small pieces.
• Decorate the dish with paprika and fresh marjoram.