Melt 2 tablespoons of unsalted butter over medium heat in a large pot. Add 1 diced onion and sauté for 5 minutes until translucent and aromatic.

Stir in 2 cloves of minced garlic, cooking for 1 additional minute until fragrant.

Add 4 cups of chopped green cabbage and sauté for 5 to 7 minutes until it wilts and softens.

Toss in 4 peeled and chopped russet potatoes, 4 cups of vegetable broth, 1 teaspoon salt, and black pepper to taste. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the potatoes are tender.

Blend the soup using an immersion blender until you reach desired consistency, leaving some potato chunks for texture.

Stir in 1 cup of half and half and return to a gentle simmer.

Incorporate 2 cups of chopped kale leaves and cook for 2 to 3 minutes until slightly wilted.

Ladle the soup into bowls and garnish with sliced green onions and optional chopped cooked bacon.