Cook the Bacon: In a large skillet or pot, cook the bacon pieces over medium heat until crispy. Once done, remove the bacon and set it aside, leaving about 2 tablespoons of the rendered bacon fat in the pot.

Brown the Beef: Add the ground beef to the pot with the bacon fat. Cook until the meat is browned and thoroughly cooked, stirring occasionally to break it apart as it cooks. Season with sea salt, black pepper, and optional poultry seasoning.

Sauté the Vegetables: Once the beef is browned, add the chopped onion, celery, garlic, and mushrooms. Sauté for about 4-5 minutes, until the vegetables are soft and fragrant.

Add the Sweet Potatoes and Broth: Stir in the diced sweet potatoes and 2 cups of chicken bone broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the sweet potatoes are tender.

Create the Creamy Base: In a small bowl, whisk together the tapioca flour (or arrowroot) with the remaining ½ cup of bone broth until smooth.

Add Coconut Milk and Nutritional Yeast: Pour in the coconut milk, nutritional yeast, and mustard, stirring to combine. Simmer for another 3-5 minutes to allow the flavors to blend and the soup to thicken.

Finish and Serve: Once the soup has reached your desired consistency, adjust seasoning with additional salt and pepper if needed. Return the crispy bacon to the soup and stir to combine.