Best 3 Pot Likker Soup Recipes

Pot likker soup is a traditional Southern dish that is made with the flavorful liquid that is left over after cooking greens, such as turnip greens, collard greens, or mustard greens. This delicious and nutritious soup is often served with cornbread or rice and is a popular staple in many Southern households. Whether you are a seasoned cook or a novice in the kitchen, this guide will provide you with all the necessary information and step-by-step instructions to create the perfect pot likker soup that will tantalize your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use fresh, seasonal vegetables. This will give your soup the best flavor.
Don't be afraid to experiment with different ingredients. There are many variations of pot likker soup, so feel free to add your own personal touch.
Cook the soup slowly over low heat. This will help to develop the flavors and prevent the vegetables from becoming overcooked.
Serve the soup with cornbread, biscuits, or rice. This will help to soak up the delicious broth.

Conclusion:

Pot likker soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it is also a very affordable meal. If you are looking for a comforting and satisfying soup recipe, then pot likker soup is definitely worth trying. So next time you have a pot of greens or beans cooking, don't throw away the pot likker! Use it to make a delicious and nutritious soup that the whole family will enjoy.