Go Back
Canning Potato Leek Soup
Print Recipe
No ratings yet

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).
Prep Time10 minutes
Cook Time5 minutes
Additional Time1 hour 30 minutes
Total Time1 hour 30 minutes
Author: Ashley Adamant

Ingredients

For a small two-quart canner batch, you’ll need:

  • 4 cups leeks sliced (about 300 g)
  • 4 cups potatoes diced (about 600 g)
  • 2 tsp salt adjust to taste
  • Vegetable broth to fill about 4 cups

Pack each quart jar with:

  • 2 cup leeks sliced (about 150 g)
  • 2 cup potatoes diced (about 300 g)
  • 1 tsp salt
  • Vegetable broth to fill about 1 1/2 to 2 cups

Instructions

  • Before you get started, prepare a pressure canner and jars. If you’re doing a hot pack, the canner should be simmering at around 180°F. For a raw pack, use warm water, about 140°F.
  • For a hot pack, combine leeks, potatoes, and salt in a pot. Add broth and boil for 5 minutes. If you’re doing a raw pack, just pack the jars with the veggies and bring the broth to a boil separately on the stove.
  • Fill the jars with the veggie mix, leaving 1-inch headspace; then top with boiling broth. Remove air bubbles, wipe the rims, seal the jars, and process at 10 pounds pressure for 90 minutes for quarts or 75 minutes for pints (adjusting pressure for altitude).
  • Let the jars cool and check the seals before storing.

Notes

Hot pack for soups is for quality, not safety. The contents of the jars will cook completely in the canner. The minimum batch size when pressure canning is 2 quarts, but feel free to increase the recipe as needed, but be aware that the minimum pressure canning batch size is 2 quarts (or 4 pints).
Store properly canned and sealed jars on the pantry shelf where they’ll maintain peak quality for 12 to 18 months, but they will still be good to eat as long as they’re sealed. Refrigerate after opening. Any unsealed jars should be reprocessed or stored in the refrigerator for immediate use.

Pressure Canning 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