Heat a large pot over medium heat. Add the quartered bacon and cook, stirring occasionally, until the pieces are crispy and the fat has rendered, about 5–7 minutes.

Use a slotted spoon to remove the bacon and set aside, leaving the fat in the pot.

Add the chopped onion to the pot and cook in the bacon fat until translucent, about 3–4 minutes.

Add the sliced carrot and cook for 2 more minutes until slightly softened.

Stir in the diced potatoes and chopped cabbage. Season lightly with salt and pepper.

Cook for 3–4 minutes, stirring, so the vegetables pick up the flavors in the pot.

Pour in 4 to 5 cups of chicken stock and add the bay leaf. Increase heat to bring the soup to a boil.

Reduce heat to low and simmer uncovered for 15–20 minutes, until potatoes and cabbage are tender when pierced with a fork.

Return the cooked bacon to the pot and stir to combine.

Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.

Ladle into bowls and garnish with chopped parsley. Serve warm.