Soups & Stewscreativecanning5.0
Canning Asparagus Potato & Leek Soup
Asparagus, Potato, and Leek soup is a cross between two wonderful hearty soups. Potato leek is a classic, and asparagus soup is a refined treat. Together they’re wonderfully delicious, and this canning recipe means you can enjoy them year-round.
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare a pressure canner, jars, and lids. Wash and slice the leeks, peel and dice the potatoes, and trim and chop the asparagus.
leeks (sliced)2 cuppotatoes (diced)3 cupsasparagus (chopped)3 cups
2
Combine the leeks, potatoes, asparagus, and salt in a large pot. Add vegetable broth to cover and bring to a boil, then reduce to a simmer for ⏱️ 5 minutes.
leeks (sliced)2 cuppotatoes (diced)3 cupsasparagus (chopped)3 cupssalt2 tspvegetable broth (plus more to fill as needed)4 cups
3
Using a slotted spoon, pack the hot vegetables into the jars to the hearty guideline, leaving 1 inch headspace. Ladle hot broth over the top to fill the gaps, keeping 1 inch headspace.
4
Run a bubble remover around the inside of each jar to release trapped air, adjust the headspace if needed, then wipe the rims and set the lids and bands to fingertip tight.
5
Place the jars in the pressure canner and vent the steam for ⏱️ 10 minutes before adding the weight. Process pints for ⏱️ 75 minutes or quarts for ⏱️ 90 minutes at 10 lbs pressure in a weighted gauge canner or 11 lbs in a dial gauge canner, adjusting for altitude.
6
Allow a natural pressure release. Remove the jars and cool undisturbed for 12 to ⏱️ 24 hours, then check the seals.
Nutrition Facts
calories
253 kcal
fat Content
1 g
serving Size
2 cups
fiber Content
10 g
sugar Content
7 g
sodium Content
1775 mg
protein Content
9 g
carbohydrate Content
57 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.31 g
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