Name: Canning Asparagus Potato & Leek Soup
Prep time: 10 min
Cook time: 10 min
Total time: 90 min
Ingredients: 2 cup leeks (sliced); 3 cups potatoes (diced); 3 cups asparagus (chopped); 2 tsp salt; vegetable broth to fill (about 4 cups); 1 cup leeks (sliced); 1 1/2 cups potatoes (diced); 1 1/2 cups asparagus (chopped); 1 tsp salt; vegetable broth to fill (about 1 1/2 to 2 cups)

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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.

Asparagus potato leek soup

Early this spring, I pressure-canned a few batches of seasonal soup with fresh asparagus from the garden. Plain asparagus soup base is a wonderful light meal that I love, and my kids are fond of potato leek soup, so I had both batches going at once on my kitchen counter.

I got the idea that those flavors might work well together, and they do!

Thus, this simple canning recipe for Asparagus, Potato, and Leek soup was born.

Asparagus potato leek soup

Ingredients for Canning Asparagus Potato & Leek Soup

This recipe follows the University of Alaska’s Hearty Soup Canning Guidelines (Publication FNH-00065). The minimum batch size when pressure canning is two quarts, so I’ve sized this recipe small. It can be increased to be a full canner batch if you wish.

In total, for a small two-quart canner batch, you’ll need:

2 cup leeks, sliced
3 cups potatoes, diced
3 cups asparagus, chopped
2 tsp salt
vegetable broth to fill (about 4 cups)

Pack each quart jar with:

1 cup leeks, sliced
1 1/2 cups potatoes, diced
1 1/2 cups asparagus, chopped
1 tsp salt
vegetable broth to fill (about 1 1/2 to 2 cups)

The proportions in this soup are flexible, and you can feel free to adjust the ratios as you see fit. I’ve made this a vegetarian soup, but you can add meat or meat stock if you wish.

Personally, I think it works best without meat since I serve it pureed as a smooth soup. (Adding chicken stock does add a welcome richness, though.)

Asparagus potato leek soup Ingredients

Canning Asparagus Potato and Leek Soup

Before you get started, prepare a pressure canner and jars. If making a hot pack, the canner should simmer at around 180 F. For a raw pack, you want warm water, but not simmering, around 140 F.

Wash and chop the leeks, ensuring you remove any dirt between the layers.

Peel and dice the potatoes into bite-sized pieces.

Trim and cut the asparagus into 1-inch pieces.

In a large pot, combine the leeks, potatoes, asparagus, and salt.

Add enough vegetable broth to cover the vegetables, then bring to a boil.

Once boiling, reduce the heat and let it simmer for about 5 minutes. This helps to soften the vegetables slightly, which, believe it or not, helps them hold up during the canning process.

This is optional, and you can do a raw pack with this canning recipe. If you are making a raw pack, pack the veggies into the canning jar along with the salt, and then pour boiling broth over the top, leaving a 1-inch headspace.

For a hot pack, ladle the boiling soup into the jars, leaving 1 inch headspace. It helps to use a slotted spoon to add the solids first, then a ladle to add the boiling broth.

Carefully pour vegetable broth over the vegetables to reach the 1-inch headspace.

Use a bubble remover or spatula to remove any trapped air bubbles. Adjust the headspace if necessary.

Wipe the rims of the jars with a clean cloth, place the lids on, and screw on the metal bands until they are fingertip tight.

Place the filled jars in the pressure canner. Secure the lid and turn the heat to high. Allow steam to escape for about 10 minutes before adding the weight.

Process at 10 pounds of pressure for 75 minutes for quarts (adjust for altitude as needed).

Asparagus potato leek soup

After processing, turn off the heat and let the canner cool naturally. Once it’s safe, carefully remove the jars and place them on a cooling rack.

After 12-24 hours, check the seals. If the lids are concave and do not pop when pressed, they are sealed properly.

Store properly canned and sealed jars on the pantry shelf where they’ll maintain peak quality for 12 to 18 months, but be good to eat so long as they’re sealed. Refrigerate after opening.

Any unsealed jars should be reprocessed or stored in the refrigerator for immediate use.

Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure canning soup:

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Serving Ideas

For serving, simply heat the soup on the stove or in the microwave. You can add extra broth or water if desired, and feel free to garnish with fresh herbs or a drizzle of olive oil for added flavor.

I like to puree the soup, but that’s optional, it can be served chunky style.

It’s also great with a bit of parmesan cheese or a dollop of creme fraiche or sour cream.