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.
Note: + cooling time
- 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
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.
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.
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.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.