In a large pot, on medium, heat:
1 T. olive oil
Add, and cook, stirring occasionally, until the vegetables are tender,
about 5 to 7 minutes:
3 cups leeks, white and light green parts only, sliced
2 cups celery, chopped
1 clove garlic, minced
Add:
3 cups yellow potatoes, (or russet)
peeled and chopped into roughtly 1 to 1.5" pieces
1/4 tsp. freshly ground black pepper
In a small bowl, combine:
1 cup vegetable stock
1 T. cornstarch
Stir in mixture to pot.
Add:
2 1/2 cups more vegetable stock
Cover pot, turn up heat to bring to a simmer.
Cook until all the veggies are tender (about 15 minutes).
Let cool slightly.
Purée (immersion or regular blender).
Add salt and more black pepper, to taste.
Add more veg. stock if you want to thin out.
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