Step 1: Cook the Turkey Bacon

Heat a large pot or Dutch oven over medium heat. Add the chopped turkey bacon and cook until crispy. Remove the bacon and set aside on a paper towel-lined plate. Leave 1–2 tablespoons of rendered fat in the pot for flavor.

Step 2: Sauté the Aromatics

Add the diced onion to the pot and sauté in the turkey bacon fat until softened, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute.

Step 3: Add the Cabbage and Potatoes

Stir in the sliced cabbage and diced potatoes. Cook for 5 minutes, allowing the cabbage to soften slightly and absorb the flavors of the onion and garlic.

Step 4: Add Broth and Simmer

Pour in the chicken or vegetable broth, then add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 25–30 minutes, or until the potatoes are tender.

Step 5: Add the Milk

Stir in the milk and optional olive oil or butter for added creaminess. Heat gently for 5 minutes without boiling. Season with salt and black pepper to taste.

Step 6: Serve and Garnish

Stir in half of the cooked turkey bacon. Ladle the soup into bowls and top with the remaining turkey bacon and fresh parsley. Serve warm with your favorite bread or a fresh side salad.