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Place a large saucepan over medium heat and add the oil.
Once hot, add the onion and cook stirring for 3-5 minutes, or until soft.
Add the garlic and the vegetables, cook for 5 minutes.
Add potatoes and cabbage, stir and saute for 5 minutes.
Add the broth, and half and half, season the soup with salt and pepper, then reduce the heat and cover the pan.
Gently cook for about 10-15 mins or until all the vegetables are tender.
In the meantime fry or oven bake the bacon until crisp then cut into chunks.
Add ⅔ of the chopped bacon to the soup and stir to combine. Taste and adjust for salt and pepper.
Whizz the soup in the food processor until smooth or use an immersion blender to make it smooth.
If the soup is too thick add more broth and continue to simmer for a few more minutes.
Remove from the stove, and top with the remaining bacon and some chopped parsley when serving.