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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 and enjoy!