Bake 6 strips of bacon in the oven on 400 for 20 minutes until the bacon is extremely crispy.

 Remove the rack from the oven and pour the bacon fat into a large soup pot. (you could use another oil of choice if you don't want to use bacon grease)

Add chopped onion and garlic, stir to coat, and cook for 3 minutes.

Add chopped potatoes, coconut milk, and chicken stock, and stir to combine. 

Increase heat to bring the soup to a boil. Cover, reduce heat and simmer for 45 minutes until the potatoes are soft.

 Use a slotted spoon to remove 1/3 of the potatoes and onions and reserve in a bowl on the side.

Add salt and pepper to taste to soup pot.

 Blend the remaining soup either using an immersion blender or transferring batches to a blender.

Stir in the reserved potato and onions until combined.

 Top individual bowls of soup with chopped scallions, full fat coconut milk or olive oil, bacon bits, and salt and pepper. .