In a large stockpot, cook the bacon over medium-high heat until crispy. Transfer to a plate, leaving 3 tablespoons of drippings in the pot.
Sauté the onion in the pot for 5 minutes until soft. Add garlic and cook for another 1-2 minutes until fragrant.
Stir in the whole wheat flour and cook for 1 minute. Gradually mix in the vegetable stock, followed by the almond milk and potatoes.
Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-15 minutes until potatoes are tender.