Gently fry the bacon in a large pan (without oil) until crispy, remove one quarter, cover and set aside for the garnish.
In the same pan, sauté the onion, garlic and leek in the bacon fat for approx. 5 mins. Add the potatoes and cook for approx. 3 mins. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer gently for approx. 20 mins. Blend the soup. Pour in the cream, heat gently, add the oregano, season. Plate up the soup, garnish with the reserved bacon and a little oregano.