Step 1: In a large pot over medium heat, add the diced thick-cut Irish bacon. Sauté for about 6-8 minutes until crispy and golden brown. Remove the bacon and set aside.

Step 2: Add 2 tablespoons of unsalted butter to the pot with the bacon fat, heating over medium. Once melted, sauté the chopped onion for 4-5 minutes until translucent.

Step 3: Stir in 3 minced garlic cloves, cooking for about 1 minute until fragrant.

Step 4: Fold in the diced potatoes and shredded cabbage, along with fresh thyme leaves. Pour in the chicken broth and stir to combine.

Step 5: Increase heat to high and bring to a boil, then reduce to low and cover. Simmer for 30-35 minutes until the potatoes are tender.

Step 6: Return the crispy bacon to the pot, stir through the soup, and season with salt and black pepper. Serve hot.