First, wash the carrots and celery, and peel the onion and garlic. Throw all of these in a food processor, and pulse until finely chopped.

In a large pot, heat the olive oil over medium heat until it shimmers, then add in the veggies and saute until fragrant and softened, about 5 minutes. Turn heat down to low.

While the veggies cook, wash, peel, and dice the potatoes. Add these into the pot, then add in the spices and enough milk to just cover everything. Keep heat on low, and cover. Cook for 1-2 hours, stirring occasionally, until soup is thick and potatoes have started falling apart.

Serve topped with cheese, bacon, and sour cream!