Set the Instant Pot to Saute mode. For stovetop set a soup pot on medium high.
Add the leeks, onions & garlic and saute for 5 minutes stirring occasionally till they start to brown.
Add a splash of veggie broth and then add the spices. Cook another 1-2 minutes.
Turn off Saute mode on the Instant Pot. Add your potatoes, veggie broth & water.
Place the Instant Pot lid and set the valve to Sealing. Set the Instant Pot on Pressure Cook for 6 minutes. After, do a quick release and carefully remove the lid. For stovetop simply reduce the heat to medium and cook for 20-25 minutes until the potatoes are very tender.
Add the oat milk and then use an immersion blender to blend the soup. I like to leave some potato chunks.
Add in the parsley flakes, and taste before adding salt and pepper. Let cool 30 minutes to thicken and for perfect serving temperature. Serve & enjoy.