Irish Bacon, Cabbage, and Potato Soup:

In a large pot, cook the Irish bacon (or your chosen substitute) over medium heat until it becomes crispy. Remove the bacon and set aside, reserving the bacon fat in the pot.
Sauté Vegetables:

In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes soft and translucent, about 5 minutes.
Add the Potatoes and Broth:

Add the diced potatoes to the pot, followed by the chicken broth. Stir in the thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are tender.
Add Cabbage:

Stir in the shredded cabbage and cook for another 10-15 minutes, until the cabbage is tender.
Blend the Soup (optional):

For a smoother texture, use an immersion blender to blend part of the soup. You can also blend it in batches in a regular blender. Blend until you reach your desired consistency (some people prefer it chunky, while others like it smoother).
Finish the Soup:

Crumble the cooked bacon and stir it back into the soup. If you’re using heavy cream, stir it in at this point to make the soup extra creamy.
Season the soup with salt and pepper to taste.
Serve:

Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread on the side for a complete meal.
Tips:
For extra depth of flavor, you can add a splash of white wine or a teaspoon of mustard to the broth.
If you prefer a vegetarian version, you can omit the bacon and use a smoky vegetarian substitute or add a dash of smoked paprika.
Enjoy this hearty, comforting soup!