Irish Bacon Cabbage & Potato Soup

INGREDIENTS:

1/2 lb (about 2) potatoes, washed

1/2 lb bacon, cut in quarter pieces

1 onion, finely chopped

1 carrot, peeled and finely sliced

4 to 5 cups chicken stock

1 bay leaf

1/2 cabbage, roughly chopped

Parsley, chopped (for garnish)

Kosher salt and freshly cracked black pepper, to taste

DIRECTIONS:

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.

In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.

Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables …