In a dutch oven, preheat cooking oil and add carrots, corn, celery, salt and pepper. Stir and cook for 5 minutes over medium heat.
Pour water or bone broth and add diced potatoes and bay leaves. Let it boil and simmer until the potatoes are soft.
Scoop about 2-3 cups of liquid with the veggies and puree in a food processor or blender. Then add it back to the dutch oven.
Stir. Adjust the seasonings accordingly.