Reserve about 2 Tablespoons of the cooked bacon to sprinkle on top of each serving, and stir the rest into the soup along with the half-and-half and Swiss cheese. Cook and stir until very hot and cheese is melted. Garnish each serving with some of the bacon.
Recipe by The Culinary Cellar at https://theculinarycellar.com/potato-soup-with-cabbage-bacon-and-swiss-cheese/