Step 1

Heat up a large stockpot or Dutch oven on medium high, and add diced bacon. Fry until browned but just shy of crispy. This took me around 7-10 minutes. Drain all but about 2-3 tbsp of the bacon fat off.

Step 2

Add the diced potato, carrot, and cabbage. Stir for 2-3 minutes in the bacon fat. Add a pinch of salt and pepper. If using a bay leaf or leaves, then add this ingredient at this time.

Step 3

Add the stock and bring to the boil. Reduce heat to a medium heat, and simmer with the lid on for around 15 minutes.

Step 4

Add the sliced or chopped leeks (white part and tender green parts from the stalk only), stir, cover and simmer for 15 minutes.

Step 5

Stir in oatmeal for the last 5 minutes of cooking, or however long your package directions indicate cooking time for the oatmeal.

Step 6

Taste, and adjust for seasoning. Ladle into bowls and garnish with parsley.