Canning recipe
Potato leek soup base for pressure canning
A simple soup base made with potatoes and leeks. After opening, it can be freshly finished and seasoned.
25 min.
35 min.
16
4
Medium
Ingredients
1.8 kg waxy potatoes
700 g leeks
400 g carrots
300 g onions
2.5 l vegetable broth or water
3 tbsp neutral oil
2 tsp salt
1 tsp black pepper
1 tsp dried lovage or dried parsley
1 bay leaf
Possible after opening:
add fresh herbs or a little cream only when serving.
Do not add before pressure canning:
cream, milk, butter, flour, starch, rice, or pasta.
Preparation
2. Wash the leeks thoroughly and slice them into rings.
3. Clean the carrots and onions and chop them small.
4. Heat the oil in a large pot and briefly sauté the onions.
5. Add the potatoes, leeks, carrots, broth or water, and seasonings.
6. Heat everything only briefly. The potatoes should not cook until they fall apart.
7. Remove the bay leaf.
8. Do not puree the soup and do not thicken it.
9. Fill the hot soup base into clean canning jars. Leave enough headspace.
10. Seal the jars and process only in a pressure canner according to the appliance instructions and suitable tested processing times for vegetables.
11. After opening, heat the contents thoroughly. Only then finish as desired.
Storage
Store in a cool, dark, dry place. Keep opened jars in the refrigerator and use soon.
Shelf life
When correctly processed in a pressure canner, it usually keeps for up to 12 months.
Safety note
Potato leek soup is low-acid and must not be canned in a water bath. Use only a pressure canner. Do not puree before processing and do not add cream, milk, flour, starch, rice, or pasta before canning.