IRISH BACON CABBAGE AND POTATO SOUP

Cook the potatoes in separate batches in a 600 watt microwave for 7 to 8 minutes, or until they are just tender. After a few minutes, it should be tender to the touch. Take off the skin and slice into medium-sized pieces. Put aside.
Render the fat from the bacon while it cooks in a big saucepan over medium-low heat until it’s crispy. Take the bacon out of the skillet and place it aside. Remove any extra fat, leaving behind approximately 2 teaspoons.
Cook the carrots and onions in a skillet over medium heat, turning occasionally, until they are tender and the onion aroma begins to permeate the air, about 5 to 7 minutes.
Cook the bacon and add it to the stock along with the cabbage, bay leaf, potatoes, and cubed potatoes.
The potatoes and cabbage will soften in around 20 to 25 minutes of simmering after being brought to a boil.
After removing the bay leaf, add salt and pepper, and garnish with parsley.
Take a bite and savor!