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Coles

Colcannon potato and pork soup

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free

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.

  • Serves6
  • Cook time3 hour 15 minutes
  • Prep time10 minutes, + cooling time
Potato and ham soup served in a bowl topped with spring onions and cream

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

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

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.

Nutrition Information

PER SERVE

Energy: 1030kJ/246 Cals (12%)

Protein: 10g (20%)

Fat: 13g (19%)

Sat fat: 4g (17%)

Carb: 20g (6%)

Sugar: 6g (7%)

Fibre: 6g (20%)

Sodium: 680mg (34%)

Colcannon potato and pork soup

Colcannon potato and pork soup
  • Serves6
  • Cook time3 hour 15 minutes
  • Prep time10 minutes, + 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
  • 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
    1. 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.
    2. 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.
    3. 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.