In a large saucepan, cook the bacon pieces over low heat until they are done. This will take 5-8 minutes. Remove the bacon pieces but leave the bacon fat in the bottom of the pan.
Add the chopped onion, chopped celery, finely diced potatoes, crushed garlic, and thyme. Cover the pot and cook the mixture until the potatoes are soft, about 10-15 minutes. Stir occassionally.
In a seperate bowl, whisk together the cassava flour and coconut milk. Add the milk mixture to the potato mixture along with the broth and sea salt. Stir until everything is combined.
Bring the soup to a simmer. Simmer for 1 hour. Optional: Transfer the soup to a slow cooker and allow it to simmer until you are ready to serve the soup.
Once the soup has simmered for 1 hour, use a potato masher and mash the potatoes until desired constistency is achieved.
About 10 minutes prior to serving, add the bacon pieces and cheese. Stir until everything is incorporated. Simmer until ready to serve!