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!
