on Dec 27, 2017, Updated Aug 27, 2021 57 Comments 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. Enjoy! Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
