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(Photo credit: Robyn Lea, 1770 House)

Do yourself a favor this coming weekend and carve out a little bit of time to put together this satisfying, sumptuous soup from chef Michael Rozzi at 1770 House. How come? First of all, its artful melding of simple but palate-pleasing flavors create layers of tktktkttktktktktk

The 1770 House potato and celery chowder

Prep Time 1 hour
Cook Time 2 hours
Serves 10 people


  • 1/2 gallon vegetable stock
  • 3 cloves garlic chopped
  • 1 medium onion chopped
  • 1 1/2 oz extra virgin olive oil plus extra for drizzling
  • 1 cup celery diced
  • 1 pinch paprika
  • 1/2 cup dry white wine
  • 1 sprig fresh rosemary leaves removed and chopped
  • 1 sprig thyme leaves removed and chopped
  • 3 Yukon gold potatoes peeled and cut into chunks
  • 2 Yukon gold potatoes cut into 1/2-inch dice
  • 1 head celery, both leaves and stalks chopped
  • grated Parmesan
  • celery leaves chopped
  • black pepper to taste


  • Warm olive oil over medium heat in a large soup pot or Dutch oven. Add garlic, celery and onion and cook until soft and translucent, about 6 minutes.
  • Increase heat to medium high. Add white wine and reduce by half.
  • Add paprika, herbs, potatoes and the vegetable stock.
  • Cover, bring to a simmer and cook until potatoes are tender enough to puree.
  • Slowly and carefully puree in small batches using a kitchen blender or immersion blender.
  • Return soup to pot, place on low heat, add salt and white pepper to taste.
  • Add the diced potatoes and celery. Continue to simmer on low until tender, about 30 minutes.
  • Ladle the soup into bowls and garnish with the Parmesan, celery leaves and black pepper. Drizzle with olive oil. Enjoy!