Cook Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, reserving some drippings in the pot.
Sauté Onion & Garlic: In the same pot, sauté onion and garlic in the bacon drippings until translucent.
Add Potatoes & Broth: Add the cubed potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
Add Cabbage & Cook: Stir in the shredded cabbage and cook for an additional 10 minutes until cabbage is tender.
Blend & Finish: Use an immersion blender to partially puree some of the soup for a creamy texture, or leave it chunky if preferred. Stir in the heavy cream and cook for 5 more minutes.
Serve: Top with reserved bacon and fresh parsley before serving.
