Chop and cook the bacon in a large soup pot on low until crisp, about 8-10 minutes. Remove and leave the grease in the pan.
Add in the potatoes, green onion, garlic oil, water, salt, pepper, and thyme. Bring to a boil, reduce the heat, cover and cook 15 minutes. Check to make sure the potatoes are tender.
Remove about 3 cups of the potatoes to a glass measuring bowl and add in the almond milk. Blend with an immersion blender until smooth. You can also use a regular blender for this part. Add the mixture back into the soup pot. Cook on medium until thickened.