Country Potato-And-Cabbage Soup

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3 tablespoons extra-virgin olive oil

4 ounces thick-cut bacon, diced

1 large onion, thinly sliced

1 leek, white and tender green parts, thinly sliced

1/2 cup dry white wine

6 parsley sprigs

6 thyme sprigs

1 bay leaf

1 pound small red potatoes, thinly sliced

6 cups chicken stock

1 pound green cabbage, finely shredded (4 cups)

Salt and freshly ground pepper

2 tablespoons snipped chives

Three 1/2-inch-thick slices of country bread, cut into cubes

2 garlic cloves, lightly smashed

2 tablespoons minced parsley

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