In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are soft.
Add chickpeas, diced potatoes, and broth. Bring to a boil, then reduce heat, cover partially, and simmer for 15-20 minutes until potatoes are tender.
Discard the bay leaf. Use an immersion blender to blend part of the soup for a thicker texture, leaving some chickpeas whole.