In a 6-quart stock pot, on high heat olive oil, onions, leeks, carrots, and garlic. Cook, stirring regularly, for around 5 minutes or until they begin to tenderize.
Add in vegetable broth, water, milk, potatoes, and stir well. Bring to a boil.
Reduce to medium heat, and mix in potato flakes, butter, and seasonings.
Continue cooking for additional 20-25 minutes stirring occasionally.
Taste and season with more salt and pepper if needed.
Serve with shredded dairy-free cheese, vegan bacon, and diced green onions.
Recipe by You Brew My Tea at https://www.youbrewmytea.com/simple-vegan-potato-soup-recipe/