Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Sauté Onions and Garlic: Add the chopped onion to the pot with the bacon drippings. Cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for about 10 minutes.
Add Cabbage and Carrots: Stir in the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper. Simmer for another 15-20 minutes until vegetables are tender.
Optional Cream Addition: For a creamier soup, stir in the heavy cream and heat through without boiling.
Season and Garnish: Adjust seasoning with salt and pepper if needed. Remove the bay leaf.
Serve: Ladle the soup into bowls, top with crispy bacon, and garnish with fresh parsley.
Enjoy this delicious soup that brings a taste of Ireland to your table! ” i need to write them something catchy on the first comment so they can go and check the recipe in the first comment with editing the original post like tweaks ..