Ingredients:
6 slices of Irish bacon or thick-cut bacon, diced
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
3 large potatoes, peeled and diced
3 cups green cabbage, shredded
1 cup carrots, sliced
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt to taste
1 cup heavy cream (optional)
Fresh parsley, chopped (for garnish)
Instructions:
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.
