Cook Bacon: Heat butter in a large pot over medium-high heat. Add bacon pieces and cook covered until bacon is crisp, around 10-15 minutes. Remove bacon from pot and set aside for later. Leave the grease and bacon crumbs for the next step!

Cook Cream of Mushroom Base: In the same pot, add onions, garlic, mushrooms, salt, and pepper, and cook covered, over medium-high heat, stirring occasionally, until mushrooms are softened, around 5-7 minutes. Add flour and stir until pasty, around 1 minute. Add 4 cups chicken broth, and bring pot to a boil over high heat, then reduce to low and simmer, until mushrooms are fork tender, around 8-10 minutes.

Blend: Let the soup cool for 5-10 minutes. Use an immersion blender and blend until desired texture/consistency, or transfer to a blender in batches. (If transferring to a blender, be sure to open a vent to let the heat escape, and cover the open vent with a towel to prevent splatter).

Build the Broth: Add 3 more cups chicken broth, potatoes, green beans, and bay leaves. Bring pot to a boil over high heat, then reduce to low and simmer, until potatoes are fork tender, around 25-35 minutes.

Final Touch – Dairy and Bacon: Remove bay leaves. Add optional heavy cream, Monterey jack cheese, and return cooked bacon pieces. Stir over medium heat until cheese is fully melted, around 5 minutes. Serve with French fried onions and Enjoy!