So, looks around the still life gaze of the commander.

Onions and celery cut into 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 cooking potatoes pour.

While cooking the soup in the pan, fry until the crunch of bacon bits (bacon). Blotted them from excess fat.

Cook the soup for about 5-7 minutes.

Remove from heat, allow to cool slightly. 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 on the fire. Add to the Indian flavor of garam masala. Straighten to taste for salt and sharpness. Bring to a boil and remove. Served with crispy bacon and decorate with parsley. If it were not necessary to "dispose" of beef broth, the soup was cooked in a small amount of water, and after homogenization was added to the cream. Instead of garam masala a good idea to combine, for example, with thyme, nutmeg, etc. Good! Lechaim