Begin by microwaving the potatoes individually for 7 to 8 minutes at 600 watts until they are slightly cooked. Allow them to rest until cool enough to handle, then peel and cut into medium-sized pieces. Set aside.

In a large pot over medium-low heat, cook the bacon gradually until the fat has rendered and the pieces turn crispy. Remove the bacon from the pot and set it aside, leaving around 2 tablespoons of bacon fat in the pot. Discard the excess fat.

Add the chopped onions and sliced carrots to the pot, sautéing them for 5 to 7 minutes until they soften and the onions become fragrant.

Stir in the chicken stock, cabbage, diced potatoes, bay leaf, and cooked bacon. Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for 20 to 25 minutes until the cabbage and potatoes become tender.

Season the soup with salt and freshly cracked black pepper to taste. Remove the bay leaf before serving.

Garnish the soup with freshly chopped parsley, serve, and enjoy!