In a Dutch oven or soup pot, saute celery and onion until tender.
Meanwhile, peel and cube potatoes.
Add potatoes and remaining ingredients to pot and bring to a boil over medium heat.
Reduce heat and simmer until potatoes are tender, about 30 minutes.
Discard bay leaf.
Process soup with an immersion blender and serve. If you don't have an immersion blender you will have to cool the soup, process it in a food processor in batches and return it to the pot to heat through.