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Potlikker Soup

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Pot Likker Soup

If you’re a true Southerner, then you know exactly what potlikker is.  It’s the delicious, vitamin-rich broth that’s left over when cooking greens – be they collards, turnip greens, kale, etc.  In my family,  it was often saved and we would crumble cornbread in it – some eating it for lunch the next day.  As I said, it is crazy delicious, but also full of vitamins and minerals being that most of them cook out of the greens.  In fact, many old-school doctors used to (some still do) suggest drinking potlikker for a variety of ailments but especially anemia being that the broth is rich in iron.  It’s also chock-full of vitamins K and C, though they vary depending on which green it is that you’re cooking.  Regardless, it’s good stuff and it’s good for you.

Now, I’ll admit that this isn’t TRUE potlikker soup because it doesn’t use the discarded broth from cooking greens.  BUT, it has the same great flavor, is ready in half the time, and keeps the greens in it rather than just having the leftover broth.  It’s a hearty and filling soup and one that you can customize with your own favorite beans, vegetables, and greens.  I used collards (they are my personal favorites), black-eyed peas, and tomatoes, but you could use nearly any green and any combination of beans or peas that you like.  The recipe also calls for 1-pound of chopped ham.  This can be ham steaks straight out of the refrigerated case at the grocery store (that’s what I used) or it can be leftover pieces from a large ham.  You could even use ham hocks or jowl if you wanted to.  It’s completely up to you.  You’ll just want to be sure it’s smoked ham so that it gives the soup that smokey flavor.

Now, I’m going to go ahead and stop you before you try to tell me that it’s “pot liquor” instead of “potlikker.”  See this letter to the editor, from then Lt. Governor of Georgia Zell Miller, printed in the New York Times in 1982 for reference.  🙂

Y’all enjoy!!

Pot Likker Soup - Pinterest

Print Recipe

Potlikker Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6
Author: Stacey Little | Southern Bite

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound smoked ham, chopped (about 3 cups chopped)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth [2 (32-ounce) boxes]
  • 1 (16-ounce) bag frozen chopped collard greens (or other green of your choice)
  • 1 (15.5-ounce) can black-eyed peas, drained and rinsed
  • 1 (28-ounce) can petite diced tomatoes, drained
  • salt and pepper

Instructions

  • Heat the oil in a large pot or dutch oven over medium heat. Add the ham and onion and cook for 5 to 7 minutes, or until the onions are translucent. Add the garlic, cook about a minute more. Add the chicken broth and bring to a boil. Stir in the frozen greens. Bring back up to a boil, reduce the heat, cover, and simmer for 20 minutes.
  • Add the rinsed peas and drained tomatoes. Add salt and pepper to taste. Cook for an additional 10 minutes.
Making This Recipe?Tag us on Instagram: @SouthernBite using the hashtag #SouthernBite, so we can see what you are making in the kitchen!

Reader Interactions

Comments

  1. That looks (and sounds) delicious!

    I always thought it was “pot liquor” but if Zell Miller said otherwise, I’m apt to believe him. (one of my favorite politicians ever)

    Reply

  3. This reminds me the way my great-grandmother and my granny used to make this dish for family gatherings and reunions. I can still the remember smells and conversations and laughter while they were preparing this awesome dish. Thanks for posting this recipe.

    Reply

  5. I made this for my family last night and they loved it. I added a few noodles and used butter beans instead of black-eyed peas. This is wonderful, quick and easy. Thanks Stacey!

    Reply

  6. I am always looking for great tasting low carb recipes. I can’t wait to try this out. It looks delicious!!! Thanks!!!

    Reply

  7. Words can’t describe how truly delicious this soup is..amazingly good! This is my go to recipe for all my greens, soup or as a side! Stacy, my husband thanks you for posting this recipe, and if my hubby is happy than I’m happy. He was very happy!!! Thanks.

    Reply

  9. I thought my husband and I would be eating this alone. Come to find out, the kids loved it. I will have to double it. I was lucky to get a taste. Next time, I am going to cook it with Tasso instead of the ham. I think it will be great.

    Reply

  10. This recipe looks awesome. I plan to try it for our church’s Lenten Wednesday Soup Suppers (since my husband won’t eat greens. I grew up eating collard greens, mustard greens or turnip greens at least once a week. Thanks for posting the recipe. I found you on Facebook with your Red Beans and Rice recipe. I plan to order your cookbook, too.

    Reply

  11. I love Potlikker Soup! I have made the turnip version using only canned veggies and smoked sausage several times. Anxious to try this one with ham and frozen greens, it’s gotta be just as good! And, hot cornbread is a definite must with this soup! Southern eatin’ at its best!!

    Reply

  12. My Mama called it potlikker too but she also called the juice in which she cooked lima beans, butter beans, or any kind of beans potlikker. My Southern California husband has learned to LOVE any kind of greens and beans and he knows now what potlikker is.

    Reply

  13. I made this for dinner tonight. It is amazingly delicious. I substituted lentils for the black eyed peas though. We currently live in Germany so frozen greens are my only option. I was so happy to see a recipe that called for frozen instead of fresh.

    Reply

  16. Lol at the letter to the NYT. The link I followed spelled it Potlickker which was a variation I hadn’t seen before. Po-tay-to, pa-tah-to.

    Reply

  17. I made this last night with field peas rather than black eyed peas and used rotel tomatoes instead of diced canned tomatoes.. and served it over white rice.. it was good.. but tonight it tasted even better… leftover foods tend to taste better the next day..

    Reply

  18. Once again ad nauseam………, ad infinitum must we be witness to yet another pretender concocting some new form (read: abortion) of a classic with ingredient that has NO place in said classic? Seriously.

    Oh….., look at me everyone, here’s my “creation” or take on a classic that I’m going to screw with and foist upon you, you’ll love it……….
    Hey, you forgot to add a healthy amount of smoked possum, curry, dill, soy “milk”, fish sauce, peanut butter, rhubarb, star anise, hoisin sauce, Chartreuse, ketchup, quinoa and a shot of organic, fair trade, sustainable, non GMO, free range espresso from Saskatchewan…………………

    Reply

  19. How funny! The soup looks scrumptious. I would have guessed it would be spelled pot licker (as in lick the pot, cause it’s so good – like lick the bowl the cake batter was in).

    Reply

  20. I’m sorry if someone asked this and I missed it… but what is the rest of the nutritional info. I’m a T2 and just need to know the carbs and fiber. 🙂 Thank you!

    Reply

  22. Made this delicious soup with leftovers.
    Leftover greens from Easter, found fresh spinach in my crisper, had fresh pot of beans from day before, can of rotel, leftover oxtails.. Was smack yourself delicious.. Thank you!

    Reply

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