1️⃣ Cook the turkey bacon:
In a large pot or Dutch oven, cook the diced turkey bacon over medium heat until browned and crispy.
Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the pot (add olive oil if needed).

2️⃣ Sauté the aromatics:
Add the chopped onion to the pot and sauté in the remaining fat for 3–4 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.

3️⃣ Build the soup base:
Pour in the chicken or vegetable broth, stirring to deglaze the pot and scrape up any browned bits.
Add the diced potatoes, sliced carrots, thyme, and smoked paprika (if using).
Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.

4️⃣ Add the cabbage:
Stir in the chopped cabbage and continue simmering for an additional 10 minutes, until the cabbage is tender but still slightly crisp.

5️⃣ Finish with cream (optional):
If using, stir in the heavy cream and heat gently without bringing it to a boil.

6️⃣ Serve:
Taste and adjust seasoning with salt and black pepper as needed.
Ladle the soup into bowls, top with the reserved crispy turkey bacon, and garnish with chopped parsley.