Loaded Baked Potato Soup
Quart jars for 90 minutes 11 pounds of pressure. When finished allow the pressure canner to release the pressure naturally and remove top carefully. Let the gauge get down to ZERO. Remove jars place on a towel covered counter and let them cool overnight.
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Boil for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Drain. Combine all solid ingredients with seasonings and your choice of broth, tomatoes, or water. You will need at least 2 times more liquid than solid ingredients. Bring to a boil for 5 minutes. Fill jar half of the way with solid ingredients.
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Instructions. Cover potatoes with water in a large soup pot. Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain. Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
Hearty Baked Potato Soup Recipe How to Make It
2 1/3 Cups ham, cubed small. Prepare jars and canner. Fill jars halfway with potatoes, then add to each jar 1/4 cup onions, 1/3 cup ham. Fill jars to 1 inch with broth, de-bubble, wipe rims with vinegar, add lid and ring. Process quarts 90 minutes, pints 75 minutes at your pressure for your altitude. To serve: Heat up and add 1/4 cup heavy cream.
Potato Soup loaded with potatoes, bacon, cheese and sour cream
Sauté the onion and garlic in the bacon grease until softened. Then stir in some flour, to create your roux. Add broth and potatoes. Then add the stock, milk and potatoes. Cook until the potatoes until softened, being sure to stir the soup regularly so that the bottom does not burn. Add remaining ingredients.
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Instructions. 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. Add boiling hot chicken stock filling the jar to 1" headspace.
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When storing your pressure canned potato soup, make sure to keep track of the date and contents of each jar. This will help you rotate your stock and ensure that you consume the oldest jars first. 5. Enjoy in Various Dishes. Pressure canned potato soup is incredibly versatile and can be enjoyed in a variety of dishes.
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Bring everything to a boil and let simmer for 5-10 minutes. All of the flavors need to blend! Now, get your jars with the prepared soup, and make sure you leave 1-inch headspace. Fill each jar halfway with the solid ingredients; use your slotted spoon. Then, add the liquid to cover with a ladle.
Momma Cooks Loaded Baked Potato Soup
Potato soup makes a hearty main or side dish and if you can it in jars, it will keep for months. With its neutral base for spices, herbs and other ingredients, many cuisines have their own version, from China's sweet potato soup to French vichyssoise soup. Choose a potato soup recipe that does does not include any dairy products because it is.
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Add to soup and mix well. Allow to simmer 5-10 minutes. Ladle hot soup into hot jars by using the hot pack method, leaving 1-inch headspace. Remove air bubbles. Wipe the rim of the jar. Place lid and bands on jar. Place jars in heated up pressure canner that has a few inches of hot water in the bottom of the canner.
Irish Potato Soup (Vegan, Gluten Free) VegCharlotte
Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine. Peel the carrots and dice about the same size as the potatoes. Add to the pot.
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Fill your pressure canner with several inches of water and turn stove on low to warm up. Wash jars and lids in warm soapy water and place jars in the pressure canner to stay warm. Using kitchen scissors, cut bacon into 1" pieces and place in a large stockpot. Cook bacon until crisp and remove from the pot. Set aside.
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6 Add the potatoes and bay leaf, then cook, partially covered, until the potatoes are fork-tender, about 20 minutes. 7 Turn the heat down to low, remove the bay leaf, and stir in the cream and cheese. 8 Taste for seasoning, then adjust with more salt and pepper as needed. Serve with fresh herbs on top.
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After cooking the soup, it should be put in jars with a 1-inch headspace. Place the lids on the jars, and twist them slightly to secure them. Once the jars have been placed in the canner, they should be left to cool for at least 12 hours. If you don't have a pressure canner, you can also freeze the soup.
Potato soup recipe Artofit
Now add the herbs - the basil, pepper, parsley, and salt (optional as there's salt in the ham), place pot on a burner and bring to a boil. Reduce the heat and simmer for a 1/2 an hour. While the soup is cooking, melt the 3 tbls butter in a pan and then stir in 1 tsp black pepper for taste (yummy). Sprinkle in the flour and mix until smooth.
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If the soup needs to be made thinner, add a little bit of the reserved cooking liquid until you get the desired consistency. Taste and adjust salt and pepper. Serve while hot. Prep Time: 20 minutes. Cook Time: 30 minutes. Keywords: soup, potato soup recipe, simple potato soup, gluten-free potato soup.
