Prep the crockpot: Lightly coat a 6-quart (or larger) slow cooker with nonstick spray. I always do this — fewer cleanup regrets later.
Sauté the onion: In a large skillet, melt 2 tbsp vegan butter over medium heat. Add the diced onion and sauté 6–8 minutes until soft and sweet. Stir often. Then add the onions to the slow cooker.
Add veggies & seasoning: To the crockpot, add the diced carrots, potato chunks, Italian seasoning, 1 tsp salt, ¼ tsp cayenne, and 3 cups vegetable broth. Stir to combine.
Slow cook: Cover and cook on LOW for 6–8 hours, or HIGH for 3–4 hours, until the potatoes and carrots become completely tender. (They should mash easily with a fork.)
Prepare the thickener: While the veggies cook, whisk 3 tbsp cornstarch into the coconut milk/vegan cream until smooth.
Thicken: During the last 30 minutes of cooking, stir the cornstarch mixture into the slow cooker and continue cooking for 30 more minutes. This creates a velvety, thick base.
Finish with cheese & yogurt: Just before serving, stir in 1 cup vegan shredded cheddar and 1 cup plain unsweetened vegan yogurt. Use a potato masher or a large spoon to mash about half the potatoes in the slow cooker — this gives the soup body while leaving some texture.
Adjust consistency & seasoning: If you want the soup thinner, add the remaining 1 cup vegetable broth (warm it first) until you reach your desired consistency. Taste and add more salt/pepper if needed.
Serve: Ladle hot soup into bowls and top with vegan bacon bits, chives, and extra vegan cheese or yogurt as desired.
Pro tip: For a smoky kick without bacon, add ½ tsp smoked paprika while sautéing the onions.
