In a large pot, melt 2 tablespoons of unsalted butter over medium heat until bubbling softly. Add 1 diced onion and sauté for about 5 minutes until translucent.

Stir in 2 minced garlic cloves, cooking for 1 more minute until the aroma fills the kitchen.

Incorporate 4 cups of chopped green cabbage into the pot and sauté for 5–7 minutes until wilted.

Add 3 peeled and chopped large Russet potatoes, 6 cups of vegetable broth, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.

Bring to a boil, then reduce the heat to a gentle simmer for 20 minutes until potatoes are fork-tender.

Use an immersion blender to partially puree the soup, keeping some chunks for texture.

Stir in 1 cup of half and half to enrich the soup, then simmer for a few minutes before adding 2 cups of chopped kale.

Cook for an additional 2–3 minutes until the kale is slightly wilted.

Ladle into bowls, garnishing with sliced green onions and optional chopped cooked bacon.