Slice the leeks, celery and onions. Mince the garlic fine. Heat the olive oil, then add in the vegetables. Stir till softened, shiny, and translucent about 5 minutes. Add potatoes, cream cheese, heavy cream, vegetable broth, salt and pepper. Bring to boil, then let simmer for about 20 minutes. Remove from heat and using an immersion blender puree the soup until smooth and creamy. Add salt and pepper as needed to taste.