Melt butter in a medium to large stock pot over medium/high heat. Add bacon and onion sauté until golden brown. Add celery and sausage stirring for approximately 5 minutes. Stir in chicken broth and bring to a boil.
While the soup is cooking, grind or finely shred potatoes. Rinse potatoes well to remove any starch. Shred the carrots in a separate bowl. Add potatoes and carrots to boiling broth and bring to a boil, until cubed potatoes are cooked through if using cubes.
Cool the mixture slightly. Take 1/2 of the soup and purée in food processor or blender. Return to pot. Add cream and marjoram, salt and pepper to taste. Heat thoroughly. Sprinkle with parsley or chives and cheese in individual bowls.Servings: 6