In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

Add the chopped onion to the bacon fat and sauté until softened, about 3–4 minutes. Stir in the garlic and cook for another minute until fragrant.

Add the diced potatoes, chicken broth, caraway seeds, thyme, and nutmeg. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until potatoes are tender.

Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.

Stir in the heavy cream and cooked bacon. Simmer for another 3–5 minutes, stirring occasionally. Season with salt and black pepper to taste.

Serve hot, garnished with fresh parsley. Enjoy with crusty bread for a complete meal.