Heat 3 tablespoons of vegan butter in a large pot over medium heat. Once melted, add the onion and 1/2 teaspoon salt and sauté until translucent, about 3-4 minutes. Add the garlic and sauté for another minute.

Add 1 tablespoon of vegan butter, and once melted, add the flour. Stir constantly for 1 minute until the mixture thickens.

Add the broth, coconut milk, non-dairy milk, potatoes, and remaining 1/2 teaspoon salt. Mix together and bring to a boil. Lower to a simmer.

Cover and simmer until the potatoes are cooked through, about 8 minutes, stirring occasionally.

While the soup simmers, heat 1 tablespoon of vegan butter in a pan over medium heat. Add your chopped vegan bacon and cook until crispy. Set aside.

Once the potatoes are fork tender, use an immersion blender to blend the soup about halfway (or until your desired consistency). You can also transfer half of the soup to a blender and return it to the pot once blended.

Stir in the vegan sour cream and vegan cheddar cheese until well combined and melted. Season with salt and black pepper to taste.