Over medium heat, add bacon to a cast iron pot, cook for until crispy. Transfer to a plate.
Sauté the onions in the remaining bacon fat for about 2-3 minutes, if there isn't enough fat, add about 1 tablespoon of vegetable oil. Then add celery, continue cooking for another 2 minutes. Add garlic and sauté for a minute, long enough for aroma to release. Stir in paprika.
Add the potatoes, broth, beans, salt and pepper. Bring to a boil, then reduce heat to a simmer and cook for about 25-30 minutes until the potatoes are tender.
Let the soup cool slightly, then transfer about ½ to ⅔'s of the soup to a blender or use a immersion blender . Blend until smooth and return the pureed soup back into the pot.
Serve immediately. Garnish with celery leaves, parsley, chives and/or bacon.
