Ingredients:

6 slices bacon, chopped
1 onion, diced
2 cloves garlic, minced
4 cups green cabbage, chopped
4 cups potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Directions:

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the chopped cabbage and cook for 5 minutes, until it begins to soften.
Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
Serve hot, garnished with the crispy bacon and fresh parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 320 kcal per serving | Servings: 6 servings