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Preheat the oven to 425°F.
Place the potatoes in a large mixing bowl.
Drizzle 1 TBSP of the oil over the potatoes and sprinkle on ½ tsp salt & ½ tsp pepper then stir the potatoes to coat evenly.
Spread the potatoes out in a single layer onto a rimmed baking sheet.
Bake in the preheated oven for 30 minutes.
Heat 1 TBSP of oil in a dutch oven or large pot over medium heat.
Add the onion, celery, and garlic to the pot and cook, stirring often, until vegetables soften, about 8 minutes.
Stir in the roasted potatoes, water, 2 tsp salt, and ½ tsp black pepper.
When the soup begins to boil reduce the heat to low and simmer, stirring occasionally, for about 15 minutes.
Use an immersion blender or a stand blender/food processor and blend until mostly smooth but still a little chunky.
Place the soup back on the stove over low heat and stir in the heavy cream.
Simmer the soup until heated through then season the soup with additional salt & pepper to taste.
Serve soup topped with cheese, green onion, and/or croutons.