Begin by washing and peeling your vegetables. Chop the onion, turnip, carrots, and potatoes into uniform pieces for even cooking. Shred the green cabbage to ensure it softens nicely during the cooking process. Set aside your fresh herbs.

In a 6-quart slow cooker, layer the chopped vegetables starting with the onion, followed by turnip, carrots, potatoes, and shredded cabbage. Sprinkle salt, dried thyme, and black pepper evenly over the top. Carefully place the bay leaves among the vegetables, then pour in enough water to cover all ingredients. Alternatively, using vegetable broth can enhance the flavor.

Cover the slow cooker with its lid and set it to cook on LOW for 6 to 8 hours. As the soup simmers, the vegetables will become tender and fragrant, filling your kitchen with a cozy aroma. When done, the vegetables should be soft enough to blend into a creamy consistency, marking the perfect time to move on to the next step.

Once the cooking time is complete, carefully remove the bay leaves from the pot. Use an immersion blender to puree the soup directly in the slow cooker until you reach your desired consistency.

After blending, stir in the cream to add richness. Taste your soup and adjust the seasonings as needed, adding more salt or pepper to suit your palate.

Ladle the creamy soup into bowls, allowing it to warm your guests from the inside out. For added crunch, top with croutons, and finish with a sprinkle of fresh dill or parsley.