1. Cook the Bacon
- In a large soup pot, cook chopped bacon over medium heat until crispy.
- Remove and set aside, leaving about 2 tablespoons of the bacon fat in the pot.
2. Build the Flavor
- Sauté the onion and garlic in the bacon fat until fragrant and translucent.
- Stir in carrots, potatoes, and cabbage. Cook for 3–4 minutes to let the veggies soak up the flavor.
3. Add the Broth
- Pour in the chicken or vegetable broth.
- Add smoked paprika, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender.
4. Optional Creaminess
- For a creamier soup, stir in the milk or half-and-half at this stage.
- Simmer gently for another 5 minutes.
5. Finish & Serve
- Stir the crispy bacon back into the soup (reserve some for topping if you like).
- Taste and adjust seasoning.
- Garnish with fresh parsley and a sprinkle of black pepper.
Serving Suggestions
- Serve with warm crusty bread or cornbread.
- Add a dollop of sour cream on top for extra richness.
- This soup pairs beautifully with a crisp green salad.
Pro Tips
- For a thicker soup, mash a few of the cooked potatoes directly in the pot before adding the milk.
- Add a splash of apple cider vinegar or a squeeze of lemon juice at the end for brightness.
- If you love spice, toss in red pepper flakes when sautéing the onions.
Result: A smoky, creamy, and satisfying soup that balances the heartiness of potatoes with the sweetness of cabbage and the irresistible savoriness of bacon.