Irish Bacon Cabbage and Potato Soup

Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until it is crisp. Remove the bacon 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. Sauté until the onion is translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce the heat and simmer for about 10 minutes.

Add Cabbage and Carrots: Add the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper to the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are tender.

Optional Cream Addition: If you prefer a creamier soup, stir in the heavy cream and heat through without boiling.

Season and Garnish: Taste the soup and adjust the seasoning with salt and additional pepper if needed. Remove the bay leaf.

Serve: Ladle the soup into bowls and garnish with the cooked bacon and chopped fresh parsley.