In a pot of salted water, boil the diced potatoes for around 15 minutes until they’re just starting to soften.
Meanwhile, in a wok, fry pan or skillet, heat 2 tablespoons of olive oil over medium heat until shimmering, then fry the onions for 3-5 minutes until soft, add the finely chopped garlic and fry for a minute until fragrant, taking care not to burn the garlic. Add a splash of hot water, stir, and transfer the onion and garlic to a soup pot.
To the soup pot, add a litre of chicken stock – or water if making a vegetarian version – and bay leaves, sea salt and white pepper, and turn onto high.
To the same wok, fry pan or skillet, heat another 2 tablespoons of olive oil until shimmering, then slide in the shredded cabbage, turning so it’s covered in olive oil, and fry over high heat for about 8 minutes until soft, then transfer to the soup pot.
Drain the potatoes and transfer them to the soup pot. When the soup comes to a boil, turn down to medium to simmer for 15 minutes.
While the soup is simmering, fry the bacon pieces in the wok until crispy, transfer half to the soup and set aside the other half.
Taste the soup, season with additional salt and pepper if needed, turn off the heat, and allow to cool. Pour the soup into a blender and pulse until thick and creamy, then return to the pot and reheat.
When you’re ready to serve, ladle the soup into bowls, plop a dollop of sour cream onto each bowl, sprinkle on the remaining crispy bacon, grated cheddar cheese, sliced chives, scallions or spring onions, and cracked black pepper and/or chilli flakes.
Serve immediately with crusty bread or toast and additional bowls of sour cream, grated cheese and sliced chives, scallions or spring onions.