Onions and celery cut into small cubes. The first couple of minutes in olive oil fry the onion, then add celery.
In salted water boil not put coarsely chopped potatoes.
In a large pot put a little later to warm up the broth.
When potatoes became soft, the onions translucent (much to fry it is not necessary), celery, a little mellowed out, dumped the vegetables into the boiling broth. Water from boiling potatoes do not pour out.
While the soup is cooked, fry in a pan until the crackle pieces of bacon (brisket). Blotted them from excess fat.
Cook the soup for about 5-7 minutes.
Remove from the stove, allow to cool slightly. We homogenize with a blender, without fanaticism. It's nice when there are some crunchy pieces of celery.
Adjust the consistency of potato "soup."
Return the soup to the fire. Add seasoning. Add to taste the salt and pepper. Bring to a boil and remove.
Serve with crispy bacon and decorate parsley.
If there was no need to "dispose" beef broth, the soup would cook in a small amount of water, and after homogenization would add cream.