Add the coconut oil into a large dutch oven and saute the onion and celery for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes until potatoes are tender.
Stir in 2 cups of coconut milk, bouillon, salt and pepper. Combine coconut flour and remaining coconut milk until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and cooked bacon. Stir until cheese is melted.
