Gluten Free Vegetarian Baked Potato & Leek Soup

We sorta winged this one afternoon and it turned out to be pretty amazing!

2 carrots, peeled & diced
2 stalks of celery, diced
1 leek, chopped
1 clove of garlic, minced
2 raw potatoes, diced
2-3 tbsp vegetable oil
8 cups of vegetable stock
1 can of corn
6 baked potatoes, skins peeled off & diced
1 cup 35% heavy cream
1 tsp dried thyme
1 tsp dried parsley
1 tsp garlic powder
Salt & Pepper to taste
Cornstarch mixture to thicken, if necessary

Sauté the carrots, celery, leek, garlic & raw potatoes in the vegetable oil. Add salt & pepper. Stir and cook until soft.... about 5-7 minutes
Add in the vegetable stock & corn & seasonings and boil for 45 minutes.
Puree the soup until blended together then add in heavy cream. Add in baked potatoes. Stir well, add salt & pepper to taste and serve.... with chives & cheddar cheese if you like chives & cheese!