Cook the Bacon: In a large saucepan, cook bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon and reserve 2 tablespoons of the rendered grease for later use.

Sauté the Aromatics: In the same pan with the reserved grease, sauté the diced onions, sliced leeks, and the whites of the green onions until tender, approximately 5 minutes, stirring occasionally until they become translucent.

Add Garlic and Thyme: Stir in the chopped garlic and thyme, cooking for about 1 minute until fragrant.

Combine Ingredients: Pour in the chicken broth and add the heavy cream, chopped potatoes, shredded cabbage, and the cooked bacon. Bring the mixture to a boil.

Simmer for Tenderness: Lower the heat and let the soup simmer for about 10 minutes, or until the potatoes are tender.

Season and Serve: Taste and season the soup with salt and pepper as desired. Stir in the green onion tops just before serving for a burst of freshness.