Soups & Stewscreativecanning5.0
Canning Potato Leek Soup
Potato leek soup is classic comfort food, and it's easy to make ahead of time as a simple pressure canning recipe. The veggies cook and the flavors combine in the jar, and then you can heat and serve for a chunky style veggie soup, or puree, heat and serve, whichever you prefer).
👥 4 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 10 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Wash and slice the leeks, rinsing out any grit between the layers. Peel and dice the potatoes into bite-sized pieces.
leeks (sliced (about 300 g))4 cupsleeks (sliced (about 150 g))2 cuppotatoes (diced (about 600 g))4 cupspotatoes (diced (about 300 g))2 cup
2
Prepare your pressure canner and warm the jars and lids before you begin filling.
3
Combine the leeks, potatoes, and salt in a large pot. Add enough broth to cover the vegetables and bring to a boil.
leeks (sliced (about 300 g))4 cupsleeks (sliced (about 150 g))2 cuppotatoes (diced (about 600 g))4 cupspotatoes (diced (about 300 g))2 cupsalt (adjust to taste)2 tspsalt1 tsp
4
Reduce the heat and simmer for about ⏱️ 5 minutes, until the vegetables soften slightly.
5
Pack the hot soup into prepared jars, adding the solids first with a slotted spoon, then ladling broth over the top. Leave 1 inch headspace, with the jars filled with solids and broth filling the gaps around them.
6
Remove air bubbles, adjust headspace if needed, and wipe the rims clean. Center the lids and screw on the bands to fingertip tight.
7
Place the jars in the pressure canner and vent steam for ⏱️ 10 minutes before bringing to pressure.
8
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 pressure for altitude (see notes).
9
Use a natural pressure release. Once the canner returns to zero pressure, remove the jars and cool undisturbed for 12 to ⏱️ 24 hours.
10
Check the seals before storing. Refrigerate any jars that did not seal and use them first.
Nutrition Facts
calories
216 kcal
fat Content
0.5 g
serving Size
2 cups
fiber Content
6 g
sugar Content
5 g
sodium Content
1193 mg
protein Content
6 g
carbohydrate Content
49 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.21 g
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