Heat a large pot over medium heat and add the quartered bacon pieces. Cook until crisp and browned, about 5 to 7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

In the same pot, add the finely chopped onion and sauté for 3 to 4 minutes until softened.

Add the peeled, finely sliced carrot and cook for an additional 2 minutes.

Stir in the washed, diced potatoes and the roughly chopped cabbage. Season lightly with Kosher salt and black pepper; cook for 3 to 4 minutes until the vegetables begin to soften.

Pour in 4 to 5 cups of chicken stock and add one bay leaf. Bring to a boil, then lower the heat and simmer gently for 15 to 20 minutes until the potatoes and cabbage are tender.

Return the crispy bacon to the soup, stir to combine, taste, and adjust seasoning as needed.

Ladle the finished soup into bowls, garnish with freshly chopped parsley, and serve warm.