Start by frying the bacon in a large pot over medium heat until it becomes crisp, approximately 5 to 7 minutes, then remove it with a slotted spoon and leave the rendered fat in the pot.
Next, add the chopped onion to the pot and sauté until it softens, about 3 to 4 minutes, then toss in the carrot slices and cook for an additional 2 minutes.
Add the diced potatoes and chopped cabbage into the pot, season with salt and pepper, and cook everything for 3 to 4 minutes to let the vegetables begin to soften.
Pour in the chicken stock followed by the bay leaf, bring the mixture to a boil, then lower the heat and let it simmer gently for 15 to 20 minutes until the potatoes and cabbage are tender.
Return the cooked bacon to the pot, stir thoroughly, then adjust seasoning if needed.
Finally, ladle the soup into serving bowls and sprinkle with fresh parsley before serving warm.
