Step 1: Cook the Bacon

1. In a large pot, heat over medium heat and add the diced Irish bacon.
2. Cook the bacon until it’s crispy and browned, about 5-7 minutes, stirring occasionally.
3. Once cooked, remove the bacon from the pot and set it aside on a plate lined with paper towels to drain the excess fat. Leave about 1 tablespoon of the bacon fat in the pot to sauté the vegetables.

Step 2: Sauté the Onions and Garlic

1. In the same pot, add the chopped onion to the reserved bacon fat.
2. Sauté the onions over medium heat for about 5 minutes, or until they become soft and translucent.
3. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.

Step 3: Add the Potatoes and Broth

1. Add the peeled and diced potatoes to the pot, stirring them with the onions and garlic.
2. Pour in the 4 cups of chicken broth, ensuring the potatoes are fully submerged in the liquid.
3. Bring the mixture to a simmer and cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Step 4: Add the Cabbage

1. Once the potatoes have softened, add the chopped cabbage to the pot.
2. Stir the cabbage into the soup and allow it to cook for 5-7 minutes, or until the cabbage wilts and softens.

Step 5: Season and Finish the Soup

1. Return the cooked bacon to the pot and stir it into the soup.
2. Taste the soup and season it with salt and pepper as needed. You can adjust the seasoning based on your preference, keeping in mind that the bacon adds a natural saltiness.
3. Let the soup simmer for another 5 minutes to allow all the flavors to meld together.