Pot Likker Soup makes a delicious and filling meal. Made of pot likker (or pot liquor), the cooking liquid from collards or turnip greens, along with other vegetables and ham. This soup is Southern comfort all the way! 

 

Okay, the name of this recipe may have thrown you off just a touch, but please stay with me.

This Pot Likker Soup Recipe is really, really one you should give a try. It makes a great soup recipe to throw together on the stove with any leftovers from your New Year’s Day meal of baked ham, turnip, mustard or collard greens, and just a few more additions to the soup pot.

And just to tell you, we love Pot Likker Soup so much that we don’t even wait for New Year’s  to enjoy it.

Pot Likker Soup Recipe

If you’ve never heard the term pot likker before, it is the liquid left over after you’ve cooked collard, turnip or mustard greens. Sometimes it is spelled as pot liquor soup, potlikker, or – the way I spell it – pot likker. Pot Likker is packed with iron and vitamins C and K and is one of the most revered liquids in Southern cooking around my house.

I probably get my affiinity for a big pot of greens with pot likker from my Grandmother who would have had a fit at the thought of pouring out the liquid from cooking her greens.

Since she cooked greens regularly, the left over liquid would become a meal in and of itself.

Sometimes, it was as simple as warming a piping hot bowl of pot likker on the stove and making a fresh skillet of corn bread to go along with it for a simple and warm lunch during the cool winter months.

Now, I add a few more ingredients turning that simple broth from the greens into a hearty soup.

My Pot Likker Soup recipe included below gives you instructions for cooking the collard, mustard, or turnip greens along with leftover ham.

If you don’t have a leftover ham, you can always substitute slices of salt pork or thick-sliced bacon.

Also, if you happen to have leftover collard, mustard, or turnip greens, you’ll reduce the cooking time to about 15 minutes total.

You’ll want to add more water to any pot likker that you have from your leftover greens to make it equal about 6 cups total.

You can play with the broths to find the flavor profile you prefer, you may prefer to use 1/2 chicken broth and 1/2 vegetable broth, either will work well.

Here’s my Pot Likker Soup recipe.

Southern Pot Likker Soup //addapinch.com

Pot Likker Soup Recipe

Pot Likker Soup makes a delicious, hearty soup using the broth of collard, mustard, or turnip greens and additional vegetables.
4.88 from 8 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8
Course Main Course, Soup
Calories: 79kcal
Cuisine American
Author: Robyn Stone

Ingredients

  • 5 slices about 1.5 pounds baked ham - chopped
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 medium carrots chopped
  • 2 garlic cloves minced
  • 2 cups chicken stock or broth
  • 2 cups fresh collard mustard, or turnip greens, washed with hard stems removed
  • 8 cups water
  • pinch red pepper flakes optional

Instructions

  • Add chopped ham to a Dutch oven over medium heat. Heat for about 2-3 minutes and then add olive oil, onion and carrots. Saute until becomes tender, about 2 more minutes. Then add in garlic and cook for 1 more minute. Pour in chicken broth and cook until has reduced by about ½.
  • Add greens and water. Boil over medium heat for about 45 minutes until greens are extremely tender.

Nutrition Information

Calories: 79kcal | Carbohydrates: 4g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 453mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4275IU | Vitamin C: 9.9mg | Calcium: 44mg | Iron: 0.4mg
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Enjoy!
Robyn xo

Southern Pot Likker Soup Recipe - A quick, easy, and comforting soup recipe made of ham, carrots, and greens. // addapinch.com

From the Add a Pinch recipe archives. Originally published 2012.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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51 Comments Leave a comment or review

  1. I’m from Nebraska and have never cooked greens. What is the best way to cook the collard greens for use in this recipe?  It sounds wonderful. 

  2. OMG!!! Just made this pot of yumminess. Waiting on my husband to arrive to make Mexican cornbread for dinner. If you haven’t given this recipe a try, be sure to add to your weekly meal planning. You will not be disappointed. Another terrific recipe by Robyn. Thank you!!

    1. I’m so happy to hear that you like it Jojo! Thank you so much! Sounds awesome with that cornbread – now I’m hungry! 😉

  3. Second time making this tonight and it just gets better every time…I think pot “likker” is probably just about as beneficial as bone broth is…all the nutrients, etc. I usually cook for one, but none of this ever goes to waste, and I proudly share some of the leftovers 🙂 Thanks.

  4. Realized I should review this since I make it ALL the time during the winter months. I follow the recipe but add some white beans or potatoes to get some delicious carbs in 🙂
    Thanks for the recipe, it’s a new staple in my family

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