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Preheat the oven to 375 degrees F (190 degrees C).
Place potatoes and beets in a baking dish; drizzle with 1 tablespoon olive oil and season with salt and black pepper.
Roast in the preheated oven until tender, about 1 hour. Set aside to cool.
Heat remaining 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, celery, and garlic; cook and stir until onion is translucent, about 5 minutes.
Stir in roasted potatoes and beets, chicken broth, bay leaf, and thyme; bring to a boil.
Reduce heat; simmer until celery is very tender, about 45 minutes.
Off heat, discard bay leaf; purée with an immersion blender until smooth.
Stir in milk and lemon juice.