How to Make It
Cook bacon in a large deep skillet over medium, stirring occasionally, until crisp, about 8 minutes. Transfer bacon to a plate lined with paper towels; reserve drippings in skillet. Add mushrooms, onion, salt, and pepper to skillet; cook, stirring occasionally, until mushrooms are browned, about 12 minutes. Stir in garlic and thyme; cook, stirring often, until garlic is slightly softened, about 1 1/2 minutes. Sprinkle flour over mixture, stirring constantly until no white flour spots remain. Stir in chicken stock, scraping up browned bits from bottom of skillet. Bring to a boil over high. Reduce heat to medium; simmer, stirring occasionally, until soup is slightly thickened, about 10 minutes. Remove from heat.
Using a slotted spoon, transfer 3 cups soup to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds; stir back into skillet.
Stir potatoes into soup in skillet; return heat to high, and bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes. Stir in green beans and cream; cook, undisturbed, until green beans are evenly cooked through, about 3 minutes. Divide soup evenly among 6 shallow bowls; sprinkle with cooked bacon.