Add cabbage, grated potato, chicken broth, thyme and bay leaf. Cook until cabbage and potato are soft.
Remove from heat. Puree Cabbage Soup using an immersion blender (or regular blender). Add milk, lemon juice and cream. Season with salt and pepper to taste. Boil for one more minute.
Serve topped top with croutons, fried bacon, red pepper flakes and grated Parmesan cheese (optional).