Heat the olive oil in a large pot over medium heat.
Add the onion, celery, and garlic. Cook for 3 to 4 minutes, stirring gently, until soft and fragrant.
Stir in the carrots and potatoes, allowing them to coat with the aromatics.
Pour in the vegetable broth until the vegetables are just covered.
Add the bay leaf, dried herbs, salt, and black pepper.
Bring to a light boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes.
Cook until the vegetables are tender but still hold their shape.
Remove the bay leaf, taste, and adjust seasoning if needed before serving.
