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.
Serves66
Cook time3 hr 15 mins3 hour 15 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
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
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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.
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 porkare tender. Turn off slow cooker.
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
Description
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.
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.
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 porkare tender. Turn off slow cooker.
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