8 ounces bacon, cut into 1 inch slices

1 onion, diced

2 large leeks, sliced

2 green onions, sliced and divided

3 cloves garlic, chopped

1 teaspoon thyme, chopped

6 cups chicken broth

1/2 cup heavy/whipping cream

2 pounds potatoes, cut into bite sized pieces

4 cups cabbage, shredded

salt and pepper to taste

Cook the bacon in a large sauce pan before setting aside and reserving 2 tablespoons of bacon grease in the pan.

Add the onions and leeks and the whites of the green onions and cook over medium-high heat until tender, about 5 minutes.

Add the garlic and thyme and cook until fragrant, about a minute.

Add the broth, cream, potatoes, cabbage, and bacon, bring to a boil reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Season with salt and pepper to taste, mix in the greens of the green onions.

Option: Add 1/2 cup diced carrots and/or 1/2 cup diced celery.

Option: Add white cheddar cheese!

Option: Add 1 tablespoon dijon mustard.

Option: Add 2 tablespoons white miso paste.

Option: Add 1 tablespoon lemon juice.

Option: Puree some of the potatoes to thicken the broth.

Tip: Serve with fresh baked potato bread!

*adapted from https://www.closetcooking.com/