In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Add the diced onion to the pot and sauté in the bacon fat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add the diced potatoes to the pot and pour in the chicken or vegetable stock and water. Bring to a boil, then reduce the heat to a simmer. Cook for 10–15 minutes, or until the potatoes are tender.

Stir in the shredded cabbage and cook for another 5–7 minutes, or until the cabbage is softened.

For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for a rustic texture. Alternatively, remove about a third of the soup, blend it, and return it to the pot.

Stir in the heavy cream for a richer, creamier soup. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with the crispy bacon and chopped parsley. Serve hot with crusty bread on the side.