Prepare the ingredients: Dice the bacon, peel and chop the potatoes, slice the cabbage, and mince the garlic.

Cook the bacon: In a large pot, heat olive oil over medium heat. Add diced Irish bacon and cook until browned and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

Sauté the onions: Add chopped onions and cook until soft and translucent, about 4 minutes. Stir in garlic and cook for 1 minute until fragrant.

Add the potatoes: Toss in diced potatoes, stirring to coat. Cook for 3–4 minutes so they absorb flavor.

Incorporate the cabbage: Stir in chopped cabbage and cook about 5 minutes, letting it soften.

Return the bacon: Add cooked bacon back into the pot, mixing well.

Add liquid: Pour in chicken broth to cover. Bring to a gentle boil, then reduce to a simmer.

Season the soup: Add thyme, salt, and black pepper. Stir to combine.

Simmer: Cover and cook 20–30 minutes, until potatoes are tender and cabbage is soft.

Serve: Taste, adjust seasoning, and ladle into bowls. Garnish with parsley or bacon bits if desired.