Heat a large pot over medium heat. Add olive oil and vegan bacon and cook until crispy.
Add vegan butter, onions, celery and garlic and sauté until the onions are softened.
Add hearts of palm, potatoes, onion powder, garlic powder, smoked paprika, dried parsley, dried oregano, dried thyme, red pepper flakes, salt and ground black pepper and mix together. Let it cook for a minute to toast the spices.
Sprinkle all purpose flour on top of the vegetables and stir it in.
Pour the vegan chicken stock in slowly, while stirring constantly.
Add the bay leaves and then bring to the boil. Lower the heat and let it simmer for around 20 minutes until the potatoes are fork tender.
Remove the bay leaves. Add coconut cream and stir it in.
Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.