Remove peel from potatoes and celery, rinse and roughly dice. Remove the skin from the onion and finely dice.
Cut bacon into small pieces and fry in a saucepan until crispy.
Take out. Sauté potatoes, celery and onion in bacon fat. Extinguish with ½ liter of water. Add clear soup and dried marjoram. Let everything boil up and simmer with closed lid for about 20 min.
Remove 2 tbsp potato cubes from the soup. Mash the rest of the potatoes and celery in the clear soup. Mix in whipped cream. Season to taste with salt, pepper and a pinch of nutmeg. Stir potato cubes and bacon into the soup and heat the whole thing. Crush pink berries and sprinkle on top. Garnish with marjoram.
Our tip: Use a deliciously spicy bacon for a delicious touch!