1. Peel and dice the potatoes.

2. Wash and dice the celery.

3. In a large pot, heat some oil and sauté the potato and celery cubes until lightly browned.

4. Add the sweet corn and sauté briefly.

5. Add vegetable broth, enough to just cover the vegetables.

6. Bring to a boil, then reduce heat and let simmer for about 15-20 minutes until the potatoes are tender.

7. Remove the soup from heat and blend using an immersion blender until creamy.

8. Season with salt, pepper, and any other desired spices.

9. Reheat the soup and serve.