In a large pot, heat the olive oil or butter over medium heat. Once hot, add the diced Irish bacon. Cook until the bacon is crispy and golden brown, which should take about 5-7 minutes. When done, remove the bacon from the pot using a slotted spoon and set it aside on a paper towel to absorb any excess grease. Leave the rendered bacon fat in the pot, as it will add a depth of flavor to the soup.

Next, add the chopped onion and minced garlic to the pot that still contains the bacon fat. Sauté the onion and garlic for about 4-5 minutes or until the onion becomes translucent and aromatic. This step is crucial, as it builds the foundation of flavor for your soup.

Now, stir in the diced potatoes, ensuring they mingle well with the sautéed onions and garlic. Pour in the chicken broth, making sure all the ingredients are submerged. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and allow it to simmer for about 10 minutes, or until the potatoes are fork-tender.

Once the potatoes are cooked, it’s time to incorporate the star of the dish—the cabbage! Add the chopped cabbage and the crispy bacon back into the pot. Season the soup generously with salt and pepper to taste. Allow the soup to simmer on low heat for an additional 5-7 minutes, or until the cabbage is tender yet still slightly crisp, maintaining its structural integrity.

When everything is perfectly cooked, serve the soup hot in bowls. If desired, sprinkle some fresh parsley on top for an extra touch of color and flavor. This soup pairs beautifully with crusty bread or a warm roll, making it an exquisite meal.