Heat a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped bacon and cook until crisp, stirring every now and then, about 2-3 minutes. Remove the crispy bacon from the pot and reserve for the Mini Grilled Cheese Sammies.
To the soup pot, add the garlic, onion, celery, carrots and some salt and pepper. Cook, stirring every now and then for 4-5 minutes, until they start to get tender.
Remove the tender veggies from the pot to a food processor or blender, throw in a big splash of the chicken stock and the marjoram, and puree until smooth.