Pot Liquor Likker Soup
Dive into the soulful flavors of southern comfort with Pot Liquor (or "Likker") Soup, a hearty, nutrient-rich dish brimming with tradition. This recipe transforms humble ingredients like tender collard greens, creamy potatoes, and aromatic vegetables into a savory delight, all simmered in a smoky broth infused with the richness of a smoked ham hock or turkey leg. Perfectly seasoned with garlic, a hint of red pepper heat, and a touch of black pepper, this deeply satisfying soup pairs beautifully with warm cornbread for soaking up every drop of the flavorful "likker" (the nutritious broth left from cooking greens). With just 20 minutes of prep and a slow simmer to deepen the flavors, Pot Liquor Soup is a wholesome, comforting bowl of Southern heritage made perfect for cold evenings or gatherings with loved ones.
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Recipe Information
Ingredients
- 1 bunch collard greens
- 1 piece smoked ham hock or smoked turkey leg
- 6 cups chicken broth
- 2 cups water
- 1 medium (diced) onion
- 2 medium (diced) carrots
- 2 stalks (diced) celery
- 3 cloves (minced) garlic
- 0.5 teaspoons red pepper flakes
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons black pepper
- 2 medium (peeled and diced) potatoes
- 1 loaf or batch cornbread (optional, for serving)
Instructions
1. Prepare the collard greens by washing them thoroughly, removing the tough stems, and chopping the leaves into bite-sized pieces.
2. In a large pot or Dutch oven, combine the smoked ham hock (or smoked turkey leg), chicken broth, and water. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover, and simmer for 30 minutes to allow the smoked meat to infuse its flavor into the liquid.
4. Add the onion, carrots, celery, garlic, red pepper flakes, salt, and black pepper to the pot. Stir well.
5. Stir in the chopped collard greens and continue to simmer for 20 minutes, or until the greens start to tenderize.
6. Add the diced potatoes and simmer for another 30 minutes, or until the potatoes are fork-tender and the flavors are well combined.
7. Remove the smoked meat from the pot. Shred the meat off the bone and return it to the soup, discarding any bones or inedible parts.
8. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
9. Serve the pot likker soup hot, optionally accompanied by warm cornbread on the side for dipping.
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 13763 mg | 598% | |
| Total Carbohydrate | 466.0 g | 169% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 90.5 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1769 mg | 136% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 6189 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
