Directions:

1. Blanch the green beans in chicken stock, for about 4 minutes. Remove the green beans and chill quickly. Reserve the green beans and stock separately.
2. Cook the bacon in a stockpot over medium heat until crisp, about 4 minutes. Remove 1 tablespoons of diced crisp bacon and reserve for garnish.
3. Sauté the onions until translucent in the bacon fat. Add reserved chicken stock, potatoes, and half of reserved green beans. Simmer the soup until potatoes are very soft, about 10 minutes. Add the salt, pepper, marjoram, and bay leaf.
4. Combine cornstarch and 1/3 cup water to make a slurry. Slowly whisk into soup. Cook until soup thickens. Remove from heat. Purée soup in batches in a blender until smooth. Stir in cream and adjust seasoning if necessary. Add the other half of the reserved beans to soup to create some texture in the soup and simmer for another 10 min.
5. Portion 1 cup of soup into each of 4 serving bowls. Garnish each bowl with some reserved diced bacon and dollop of sour cream. Serve immediately.