Best 3 Pot Likker Soup Recipes

Looking for a taste of Southern comfort food? Look no further than pot likker soup, a hearty and flavorful dish that has been enjoyed for generations. This delicious soup is made from the flavorful liquid left over from cooking collard greens, turnip greens, or other leafy greens. The pot likker is simmered with smoked meats, such as ham hocks, bacon, or smoked sausage, and seasoned with onions, garlic, and a variety of spices. The result is a rich and savory soup that is perfect for a cold winter day. This article features three different pot likker soup recipes, each with its own unique flavor. The first recipe is a classic collard greens pot likker soup, made with tender collard greens, smoked ham hocks, and a variety of seasonings. The second recipe is a turnip greens pot likker soup, made with sweet turnips, smoky bacon, and a hint of spice. The third recipe is a kale pot likker soup, made with hearty kale, spicy sausage, and a touch of lemon. No matter which recipe you choose, you're sure to enjoy this delicious and comforting Southern classic.

Let's cook with our recipes!

POT LIQUOR (LIKKER) SOUP

Pot Liquor (Likker) Soup image

This is as Southern as it gets. But the recipe is made quicker by using canned products and prepackaged greens. For New Years, substitute black-eyed peas, and you'll have your green and peas tradition! Serve with nice thick slices of cornbread.

Provided by breezermom

Categories Ham

Time 1h25m

Yield 19 cups

Number Of Ingredients 14

Ingredients

1 (16 ounce) package fresh collard greens, chopped
2 lbs ham steaks, chopped
2 tablespoons hot sauce
3 tablespoons olive oil
3 medium onions, chopped
2 garlic cloves, minced
6 red potatoes, diced
3 (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like)
2 (16 ounce) cans field peas, drained
2 (16 ounce) cans crowder peas, drained
2 cups water
1/2 cup vermouth
1 tablespoon white vinegar
1/2 teaspoon salt

Steps:

Bring collard greens and water to cover to a boil in a large Dutch Oven. Remove from heat; drain. Repeat the process if you are boiling in batches.
Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender.
Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.

POT LIKKER SOUP

Pot Likker Soup image

Provided by Sarah Belk

Categories soups and stews, appetizer

Time 1h20m

Yield About five cups, serving four as a first course

Number Of Ingredients 9

Ingredients

1 pound unblemished turnip greens, trimmed of tough stems and any discolored leaves, washed and roughly chopped (about 3/4 pound trimmed weight or 9 cups loosely packed)
2 cups chicken broth, preferably homemade
1/4 pound bacon, preferably double-smoked
2 medium carrots, peeled and cut into chunks
2 medium yellow onions, peeled and halved
1 herb bouquet, tied in cheesecloth, consisting of 3 large cloves garlic, halved; 2 whole dried hot peppers (or 1/2 teaspoon dried red-pepper flakes); 8 whole black peppercorns; 10 sprigs fresh parsley; 2 sprigs fresh thyme (or 1/2 teaspoon dried); 1 smal
1/2 cup cream
12 baby turnips (about 3/4 inch in diameter), trimmed and washed but not peeled; if baby turnips are unavailable, substitute diced, peeled turnips
1/4 cup cooked, crumbled bacon for garnish, optional

Steps:

Place all ingredients except the turnips and cooked bacon in large saucepan with just enough water to cover vegetables and bring to a boil. Lower heat and simmer partially covered for one hour, adding water as necessary to cover vegetables.
Set a colander over a large saucepan and strain the soup. Discard the onion, carrot and bacon pieces and the herb bouquet. Set the greens aside. Return the liquid to a boil and add the turnips. Lower the heat and simmer until the turnips are crisp-tender, approximately 10 minutes. There should be three cups liquid; add water or reduce as necessary. Set the turnips aside.
In a food processor, puree the reserved greens with half the cooking liquid. Return the puree to the remaining cooking liquid in the saucepan. Add cream and turnips and heat through. Ladle into bowls and sprinkle with bacon, if desired.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 518 milligrams, Sugar 12 grams, TransFat 0 grams

I'M A SOUTHERN GIRL NOW....POT LIKKER SOUP

I'm a Southern Girl Now....Pot Likker Soup image

Southern Food=Soul Food=Comfort Food...Pure and simple! If you love collard greens or any kind of fresh greens, soup, ham, and just good old fashioned southern cooking, this is for you. Even living in the interior of Alaska, I grew huge crops of greens (turnip, collards, mustard and kale) and pressure canned the the fruits and...

Provided by Sherry Blizzard

Categories Vegetable Soup

Time 35m

Number Of Ingredients 19

Ingredients

IN THE INSTANT POT, SAUTE FOR ABOUT 5 MINUTES:
2 Tbsp oil
2 medium onions, diced
2 c carrots, chopped
ADD IN, AND SAUTE FOR A MINUTE OR SO:
3 clove garlic, minced
ADD THESE INGREDIENTS, CLOSE THE LID SET TO "MANUAL" FOR 15 MINUTES: NOTE: YOU DON'T HAVE TO USE COLLARDS AND MUSTARD GREENS....USE WHAT YOU LIKE.
1 country ham hock
2-3 c diced cottage ham
2 pkg 1 lb. each frozen collard greens
2 pkg 1 lb. each frozen mustard greens
black pepper
1/2 tsp. red pepper flakes
32 oz chicken or turkey broth (i used my frozen turkey broth)
water to cover
REMOVE THE HAM HOCK TO COOL AND DICE THE MEAT, RETURN COOKED MEAT TO THE POT. ADD IN BLACK EYED PEAS.
1 can(s) 15 oz black eyed peas, don't drain
HEAT THROUGH AND SERVE WITH AUNT MARCIA'S SWEET CORNBREAD.
MY AUNT MARCIA'S TENNESSEE CORNBREAD: HTTPS://WWW.JUSTAPINCH.COM/RECIPES/BREAD/SWEET-BREAD/AUNT-MARCIAS-TENNESSEE-SWEET-CORNBREAD.HTML?R=1

Steps:

1. Easy as pie....follow the directions above.

Tips:

Choose the right greens: Collard greens, turnip greens, and mustard greens are all great choices for pot likker soup. Look for greens that are fresh and have a deep, dark color.
Wash the greens thoroughly: Greens can be gritty, so it's important to wash them thoroughly before using them. Rinse the greens in several changes of cold water, and then pat them dry.
Use a Dutch oven or large pot: Pot likker soup is a hearty soup, so you'll need a large pot to make it. A Dutch oven is ideal, but a large stockpot will also work.
Don't overcrowd the pot: When you add the greens to the pot, don't overcrowd it. The greens will wilt as they cook, so you need to give them some room to do so.
Cook the greens until they are tender: The greens should be cooked until they are tender, but not mushy. This usually takes about 20 minutes.
Season the soup to taste: Once the greens are cooked, season the soup to taste with salt, pepper, and other seasonings. You can also add a bit of hot sauce or vinegar for a little extra flavor.

Conclusion:

Pot likker soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It's also a great way to use up leftover ham or bacon. With a few simple ingredients and a little bit of time, you can have a pot of delicious pot likker soup on the table in no time.