Put the raw cashews in a small bowl and cover with boiling water. Let them sit for 20 minutes, then drain and add to a blender with the plant-based milk. Blend until smooth.
Preheat the oven to 350 F.
Add the butter to a large soup pot and bring the heat to medium-high. Add in the onion and garlic. Cook for 5 minutes stirring frequently. When the onion and garlic are soft, add the potatoes, broth, nutritional yeast, salt, thyme, ¾ teaspoon smoked paprika, pepper, and ½ teaspoon liquid smoke. Bring to a boil, then lower to low heat and cook for 20 minutes or until the potatoes are tender.
Add the coconut flakes to a small bowl. Then add the soy sauce, maple syrup, the remaining liquid smoke and the remaining smoked paprika. Stir to combine, then lay the coconut flakes on to a baking sheet and bake for 5–8 minutes until they are brown and crispy. Remove from oven and cool.
When the potatoes are tender, blend the soup in a blender and return to the pot. Add the blended cashews. Top with the coconut bacon and add optional chives and vegan sour cream.