Place the bacon in a large saucepan and heat over medium heat to melt the fat until the bacon is evenly browned. Remove the excess fat.

Add the potatoes and tomatoes as well as the chicken stock to cover everything. Season with salt and pepper.

Bring the soup to a boil, reduce the heat and simmer for approximately 20 minutes. After 20 minutes, the potatoes should be cooked. Stir in the cabbage and continue to simmer the soup for a few more minutes.

Melt the Kerrygold butter in a small saucepan until it turns brown.

When serving the soup, sprinkle a few drops of butter over the soup to pleasantly round off the taste of the soup.

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