Loaded Potato Soup Pressure Canning Recipe
This easy canning recipe for loaded potato soup is so easy and turns out delicious. It is a delicious way to have a home-canned soup on your pantry shelf for a quick meal anytime, especially on those busy weeknights.
This easy loaded potato soup canning recipe makes a hearty soup that is wonderful on a chilly day or any day. I enjoy taking my jars of ready to eat meals to work for lunch. Canning soup is one of the best things about learning how to can! I have been canning a lot of soups recently and my recipes are included below.
Canning homemade soups saves money, but it is also healthier than buying canned soups from the grocery store, because you know what is going into your soup. No preservatives are added, you can add how much salt or no salt, plus you can season the soup to your preference.
Ingredients for Loaded Potato Soup Canning Recipe
- 8 ounces bacon, cut into 1 inch pieces
- 6 cups of potatoes, peeled and diced
- 5 cups chicken broth (I used my homemade canned bone broth)
- 1 cup chopped onion
- 1 cup diced celery
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup of water
- 1/8 cup Clearjel
This recipe makes 5 pints. I use the NESCO Electric Pressure canner and it holds 5 pints at a time. The recipe can easily be doubled for more pints or for quarts.
Detailed Steps for Loaded Potato Soup Canning Recipe
Peel and dice the potatoes.
I used russet potatoes and soaked the diced potatoes in water and 1 tablespoon citric acid for 20 minutes and rinsed the potatoes. The purpose of the soaking was to remove excess starch and the citric acid prevents browning of the potatoes. Any kind of potatoes can be uses, such as yukon gold potatoes or red potatoes.
Cut the bacon into about 1 inch size pieces and cook in a large stockpot.
When the bacon is almost crispy, add the chopped celery and onion and cook in the bacon grease until bacon is crispy and until vegetables are translucent.
Next, add in broth, potatoes, salt and pepper. Heat on medium-high heat to low boil, then reduce heat and simmer for 10 minutes.
Add the Clearjel to the water and whisk until mixed well. Add to the soup and let simmer on low heat until it starts to thicken, about 5 minutes.
Add the hot soup to canning jars using a canning funnel, leaving 1-inch headspace for each jar.
Remove the air bubbles.
Wipe the rims and add the lids.
Canning meat requires canning in a pressure canner because meat is a low acid food. See my article on beginners guide to canning for a complete guide on canning.
Place the filled jars into the pressure canner and process according to your canner’s instructions. The processing time for pint jars is 75 minutes and for quart jars is 90 minutes.
I use the NESCO Electric Pressure Canner for pressure canning. I have included step by step instructions on how to use the NESCO Electric Canner on my website. One good tip is to always add white vinegar to the canner and that makes the jars come out clear without a white coating on the outside.
When the canning process is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place jars on a dish towel on the counter and do not disturb for 24 hours.
Enjoy the Delicious Results!
This homemade canned loaded potato recipe has such great flavor!
This loaded potato soup recipe is an easy recipe for a homemade soup. It is good as is, or with cheese and/or heavy cream added to the bowl of soup for a creamy soup. This is about the best soup I have canned.
You can also mash the chunks of potato with a potato masher to make a more creamy potato soup if desired.
This recipe is based on a recipe from The Complete Guide to Pressure Canning by Diane Deveraux. This is a great cookbook for ready made meals.
Homemade soups are one of my favorite things to eat and home-canned soups are one of my favorite things to can. They make a quick dinner for those busy days and are great comfort food. Some of my soup recipes for canning include:
- Beef Stew
- White Chicken Chili
- Mexican Chicken Soup
- Black Bean Soup
- Ham and Bean Soup
- French Onion Soup
- Chicken Soup
- Corned Beef, Cabbage and Potatoes (although not an actual soup, can be eaten like one!)
Home food preservation is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.
For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
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Loaded Potato Soup Canning Recipe
This easy canning recipe for loaded potato soup is so easy and turns out delicious. It is a delicious way to have a home-canned soup on your pantry shelf for a quick meal anytime, especially on those busy weeknights.
Ingredients
- 8 ounces bacon, cut into 1 inch pieces
- 6 cups of potatoes, peeled and diced
- 5 cups chicken broth (I used my homemade canned bone broth)
- 1 cup chopped onion1 cup diced celery
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup of water
- 1/8 cup Clearjel
Instructions
- Peel and dice the potatoes. If desired, rinse the potatoes and soak for at least 20 minutes. I add about 1 Tablespoon of citric acid to prevent browning.
- Add the bacon pieces to a large stock pot and cook the bacon.
- When the bacon is almost crispy, add the celery and onion and cook until the bacon is crispy and the vegetables are translucent.
- Add the potatoes, chicken broth, salt and pepper.
- Heat on medium-high heat until it comes to a boil, then reduce the heat and let simmer 10 minutes.
- Whisk the Clearjel with the water until mixed well and add to the soup. Let simmer about 5 minutes, until it starts to thicken.
- Add the hot soup to the canning jars with a canning funnel. Leave 1-inch headspace.
- Wipe the rims of the jars and remove the air bubbles. Add the canning lids.
- Process in a pressure canner following the manufacturer's instructions for 75 minutes for pints. (90 minutes for quarts).
- When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb them for 24 hours.
Do you have to use the clear gel?
No. Not really. It is just to thicken it some to be more like potato soup, but you could not have it thick and see how it turns out. When you open a jar, you could either add something to thicken it like cornstarch or flour or just mash up some of the potatoes. A good idea actually! I may try it next without the clear jel.