Start by peeling and dicing your potatoes. Then, chop the onions, celery, and carrots, and mince the garlic.

Place all the chopped vegetables and minced garlic into a large crockpot. Pour in the vegetable broth along with thyme, smoked paprika, salt, and pepper. Stir gently to combine.

Cover the crockpot, and set it to low for 6-8 hours or high for 3-4 hours.

Once cooked, use an immersion blender to achieve your desired consistency.

Stir in the rich coconut milk, nutritional yeast, and a drizzle of olive oil. Allow it to warm through for about 15-20 minutes.

Ladle the soup into bowls and garnish with fresh herbs, croutons, or vegan bacon bits.