In a large pot over medium heat, add bacon. Cook for 10 minutes, until crispy. Transfer bacon to a paper towel lined plate. Discard all but 1 tablespoon bacon fat from the pot.
To the pot, add the next 6 ingredients (leek through parsnip) and cook for 10 minutes, until vegetables are tender.
To the pot, add the next 4 ingredients (salt and pepper through thyme) and the bacon and stir.
Reduce heat to low and simmer for 10 minutes, until soup is hot. Serve warm.