Potato Soup

Makes 8-­10 quarts 

5lb. red potatoes, peel & cubed 

6 ribs + the heart of celery, cubed 

3-­4 lb. onions, cubed 

4 shredded carrots 

1 bouillon cube for each quart jar 

Layer in quart jar starting with potatoes (I fill half the jar with potatoes), fill with water leaving head space. Pressure can at 10 lbs. pressure for 40 minutes for quarts, 35 minutes for pints.

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Potato Leek Soup – no milk 

8-10 yukon gold potatoes, peeled and cubed

1 yellow onion, diced

3 leeks, sliced

2 stalks of celery, chopped

1 carrot, chopped

1 clove garlic, minced

2 Tbsp. salted butter

¼ cup fresh parsley

1 Tbsp. fresh thyme

1 Tsp. dried rosemary

dash red pepper flakes

1 Tbsp. Worcestershire sauce

6 cups chicken broth (alternately use vegetable broth for a vegetarian soup)

salt and pepper to taste

Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of it’s layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.

In a large pot or dutch oven, melt butter over medium high heat. Sauté leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.

Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently. Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine. Pour in chicken broth and season with Worcestershire sauce.

Bring soup to a boil and cook for about 5 minutes. (Stop here for PC)

Reduce heat, cover and simmer for 25-35 minutes. Remove from heat.

Using a blender, puree soup in batches until smooth. Salt and pepper to taste.

Serves 8

Notes: I doubled this recipe for PCanning. It will make 8 Quarts.


6 potatoes - white or red (medium size)

5 pounds leeks, washed and soaked, sliced into 1/4" rings

4-6 cups of chicken or beef stock

6 sterilized pint jars



Soak the leeks in cold water to make sure they are clean. Cut into rings and set aside. Peel and cube potatoes soak in cold water till you are ready to can. This will keep them from turning brown. In hot jars, put at the bottom a layer of the leeks then a layer of the potatoes then top the jar off with a final layer of the leeks. Add boiling hot chicken stock filling the jar to 1" headspace. Using the rubber spatula remove air bubbles and then fill with additional stock to reach the 1" headspace covering the vegetables. Process all the rest of the vegetables in the same way for the rest of the jars. When complete process in pressure canner for 60 minutes at 11 pounds of pressure (processed at sea level see below for adjusted times) for dial gauge and 10lbs of pressure for weighted gauge. If you use quarts instead of pints process for 75 minutes.

Pressure canning notes:

Always make sure that you let your pressure canner vent steam for the full 10 minutes before putting on the weight gauge or pressure regulator. This allows the internal temperature of the canner to rise and produce the pressure needed to reach the 240 degrees needed to kill the bacteria. If you are at higher levels please adjust pounds of pressure for your altitude.

Tomorrow's Soup of the Day... Potato Soup

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Potato and Pickle Soup

Found on freshpreserving

I have three soups for you good people today... my soup recipe files are in alphabetical order and the ham/bean soups seem to be so similar, but with differences (so I didn't want to leave any out) that I thought I'd put these last "hammy" soups all in one post so we wouldn't get bored with all that ham and beaniness... and we can move along to hamBURGER! Plus, we have a LOT of soup recipes and we may run out of cold weather before we get to them all! Enjoy this THREE-fer!

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.



1 pound Dried Navy Beans -- or mixed soup beans or Great Northern beans or red beans 

1 ½ quarts Water -- or chicken broth 

1 tablespoon Garlic – minced (optional) 

½ pound Onion -- chopped 

5 stalks Celery -- sliced (optional) 

6 ounces Carrots -- 1/4" slice (optional) 

1 ½ -2# ham shank or a meaty ham bone or ½ pound ham 

1 each Bay Leaves, Whole Parsley, chopped - to taste 6 whole black peppercorns.

Soak beans 8-12 hours. Drain and rinse. (Or rinse beans, add to 2 quarts water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand 1 hour.)

Cover with water or chicken broth; add shank, peppercorns and bay leaves (in a spice bag or tea ball), parsley and garlic. Simmer; covered, 1 hour, adding carrots, celery and onions last 15 minutes.

Remove spice bag and ham bone, cut off meat and dice in 1" pieces. Wash jars; keep warm until filling. Heat lids in hot water for 10 minutes until ready to use. DO NOT BOIL LIDS.

Divide ham among jars. Using a slotted spoon, ladle hot solids into hot jars, about 3/4 full. Fill with liquid, leaving 1" headspace. Use hot water to fill if necessary. Remove bubbles with plastic knife and wipe jar rim carefully before sealing.

Cover and seal, place in pressure canner (with 3 quarts simmering water), exhaust steam 10 minutes, process in pints 1 hour and 15 minutes at 10# pressure (for up to 1000’ elevation), quarts for 1-1/2 hours.

Let pressure drop of own accord ( about 30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate. Remove rings and wash jars carefully.

Yield: 6 pints if using carrots and celery, 4 pints without.

NOTE: This is an old time soup .... you can dress it up as you like by adding in onions, carrots, etc. Makes abt 2 to 3 quarts (can be doubled or tripled) 

1 lb Fresh Green Beans, cut into about 1" long pieces 

3 to 4 Potatoes, peeled and diced 

2 Cups Ham, chopped into 1 inch cubes 

4 Cups Chicken Broth or Ham Broth 

Add chicken or ham broth to a large stock pan and heat to a boil. Add green beans, potatoes, and ham. You are not cooking the vegetables and ham, just heating them up a bit .... simmer for about 5 or 10 mins. Fill 2 to 3 quart size jars about 1/2 full of green beans, potato, and ham mixture (use a slotted spoon) and finish topping off with broth to 1" headspace. Remove air bubbles, add more broth (or hot water if you run out of broth if needed), assemble lids. Process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure.

Potatoes, peeled and diced 

Ham, 

cubed Carrots, skinned and cut 

Butternut squash, peeled and diced 

Broth (Chicken, Turkey, or Ham) 

In a quart jar, layer potatoes until half full. Add several tablespoons of diced ham. Fill remainder of jar with carrots and squash. Pour in hot broth to 1" headspace and wipe rim of jar with paper towel which you wet with water and vinegar to help remove oils. Place lids on finger tight.

Fill your pressure canner with your jars. For pints, pressure can 75 minutes at 10 lbs and for quarts, pressure can 90 minutes at 10 lbs. To prepare, you can eat as is or add cream to soup to give it a creamier texture.

Tomorrow's Soup of the Day... Hamburger Soup