In a large pot, set over medium-high heat, add thick-cut bacon and cook until crispy and golden, about 6-8 minutes. Remove bacon with a slotted spoon and drain excess fat, leaving rendered bacon fat in the pot.

Add diced yellow onion and chopped carrots to the pot with the bacon fat. Sauté for about 3 minutes until the onion is translucent and the carrots begin to soften.

Incorporate diced potatoes into the pot, stirring to combine. Pour in chicken broth, add chopped kale and dried thyme. Bring to a boil, cover, and simmer for about 15 minutes, or until vegetables are tender.

Lower the heat, stir in heavy cream, and add the pierogi to the pot. Bring the soup back to a gentle boil, cooking for an additional 3 minutes until the pierogi are heated through.

Ladle the soup into bowls, ensuring a mix of vegetables and pierogi. Top with crispy bacon pieces for added crunch and flavor.