Add bacon to a large skillet and cook over medium heat until brown and crispy, turning every few minutes; transfer to paper towel lined plate and set aside.
Melt palm shortening in a large stockpot or Dutch oven over medium heat.
Whisk in cassava flour and tapioca starch until lightly browned, about 1-2 minutes.
Gradually whisk in almond milk, coconut milk and bone broth, whisking constantly, until slightly thickened, about 1-2 minutes.
Stir in potatoes.
Bring mixture to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cream cheese, salt, pepper, garlic salt, to taste.
Use an immersion blender to cream the soup leaving some chunky bits of potatoes if desired.
If the soup is too thick, add more milk as needed until desired consistency is reached.
Garnish with green onion, cheese and bacon, along with parsley.
Freeze or store leftovers in the fridge.