Begin by peeling and cutting your potatoes into even-sized chunks. Place in a large pot, cover with salted water, and bring to boil. Simmer for 15-20 minutes until fork-tender. Drain and set aside.

In a separate pot, add the chopped cabbage with 2 tablespoons of water. Cover and cook over medium heat for 8-10 minutes until wilted. Drain any excess water.

Heat a skillet over medium heat, add bacon strips and cook for 7-10 minutes until crisp. Remove bacon, reserving some drippings for flavor, and place on a paper towel to drain. Crumble bacon after cooling, reserving some for garnish.

Return potatoes to the pot over low heat. Add unsalted butter and milk, mashing until smooth. Adjust consistency with more milk if needed.

Fold in cooked cabbage and most of the crumbled bacon into the mashed potatoes. Season with kosher salt and black pepper to taste.

Ladle hot soup into bowls and top with reserved bacon bits. Serve warm, perhaps with crusty bread.