Colcannon potato and pork soup

Embrace the cooler weather and put your slow cooker to work. This creamy soup is packed with smoky pork and potato, making it a wholesome choice for dinner.

6

10m

Note: + cooling time

3h 15m

Ingredients

  • 2 tbs olive oil
  • 2 leeks, pale section only, thickly sliced
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cups (160g) shredded green cabbage
  • 1 large (about 1kg) Coles Australian Smoked Meaty Pork Leg Hock
  • 3 Red Royale potatoes, peeled, chopped
  • 2 bay leaves
  • 4 cups (1L) chicken stock
  • 3 spring onions, thinly sliced
  • 1/4 cup (60ml) thickened cream

Method

STEP 1 

Heat half the oil in a large non-stick frying pan over medium heat. Add the leek, onion and garlic. Cook, stirring, for 4 mins or until onion softens. Transfer to a slow cooker. Add cabbage, pork hock, potato, bay leaves and stock. Cover and cook for 3 hours on high (or 5 hours on low) or until the potato and pork are tender. Turn off slow cooker.

STEP 2 

Transfer the pork hock to a heatproof bowl. Cool slightly. Use 2 forks to shred the meat, discarding the bone and rind. Heat the remaining oil in a non-stick frying pan over high heat. Cook the pork, in 2 batches, stirring, for 3-5 mins or until crisp. Transfer to a plate.

STEP 3 

Remove bay leaves from soup and discard. Use a stick blender to carefully blend soup until smooth. Divide among serving bowls. Season. Top with pork and spring onion. Drizzle with cream.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.