Add vegetables, bouillon cubes, and water to a large soup pot. Bring to a boil, and simmer on medium high for 30 minutes, or until vegetables are fork tender and the potatoes have broken down a touch. Meanwhile, mix together ingredients for your vegan bacon bits (click here for recipe), but do not pre-bake them. I like to use small chopped pecan pieces for this recipe.
Preheat oven to 400°. Once soup is cooked through, divide soup between ramekin cups (this recipe should work for 10-12 cups, depending on the size of your ramekins). Line a baking sheet with the cups for easy oven removal.
Top each cup of soup with a handful of Daiya vegan cheddar cheese and a sprinkle of the vegan bacon bits mixture. Bake for 10 minutes, or until cheese is melted and the bacon bits are slightly browned. Let cool for 1-2 minutes before serving.
*This vegan potato soup recipe is great on its own, but check out the Allergy-Info & Substitution section above for ideas for extra toppings.**Need ramekins? Check out these on Amazon.***If you don't want to use ramekins, you could always mix the cheese into the soup pot and then top with baked vegan bacon bits.