In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the diced Irish bacon and cook for 5 to 7 minutes, stirring occasionally until it becomes crispy and golden. Remove the crispy bacon from the pot, leaving the rendered fat behind.

In the same pot, add the chopped onion and minced garlic to the bacon fat. Sauté for 4 to 5 minutes until the onion is translucent and fragrant.

Toss in the diced potatoes, stirring to combine. Pour in about 4 cups of chicken broth, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 10 minutes, or until the potatoes are fork-tender.

Add the chopped cabbage and the reserved crispy bacon back into the pot. Season your soup with salt and pepper to taste, then simmer for an additional 5 to 7 minutes.

Once everything is perfectly cooked, ladle the soup into bowls, and garnish with freshly chopped parsley if desired. Serve hot, accompanied by crusty bread or Irish soda bread.