Canned Potato Soup

Home canned potato soup is the comfort meal in a jar that is needed on those cold, dark days of winter. This soup comes together quickly and tastes great. It is rich and thick, with the smoky flavor of bacon. With just a few extra additions at serving, this turns into a loaded baked potato soup in an instant.

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Makes: 12-14 pt, 6-7 qt

Prep time: 30 - 45 minutes

Total time: 2 - 3 hours

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Ingredients:

• 12 oz bacon, diced

• 1 onion, diced

• 6 cloves garlic, minced

• 1 cup celery

• 16 cups potatoes, peeled and diced

• 10 cups chicken stock

• 1 - 2 Tbsp chives, chopped

• 1 tsp paprika

• 1 tsp canning/pickling salt

• 1/2 tsp black pepper

• 1/4 tsp cayenne or chili flakes

Instructions:

1. Prepare all ingredients. Once prepared, ready pressure canner according to manufacturer's directions, add jars and allow to heat through.

2. Add bacon to a large stockpot and cook to render out fat. Bacon should be cooked through before removing from pot.

3. Add onions and celery to bacon fat. Cook until onions until translucent and soft. Excess bacon fat can be removed, some should still remain. Add garlic and allow to cook for one minute.

4. Add in rinsed potatoes, chicken stock, and remaining ingredients. Bring to a boil and simmer for 15 minutes.

5. When jars are hot and soup is finished simmering, add hot soup to hot jars making sure to get an even distribution of broth to potatoes between the jars. Make sure there is 1 inch of headspace. Wipe rims and place lids according to lid directions. Finger tight for two piece, finger in the middle for three piece reusable.

6. Place jars in prepared pressure canner and place lid on. Bring to a boil and allow the canner to vent for 10 minutes.

7. Process pint jars for 75 minutes, and quart jars for 90 minutes.

8. Allow jars to cool 12-24 hours before washing and checking the seals. Label and store.

Tips and Notes:

• If you make a cheese sauce and add 1 qt, this quickly turns into a cheese potato soup.

• This can be served with fresh chives, sour cream, more bacon, cheese, or any other topping to turn into a loaded baked potato soup.

• This can be made vegetarian or vegan by omitting the bacon. Use oil in place of bacon fat to soften the onions. Adding in smoked paprika will replace the smoky flavor.

• Recipe adapted from The Rancher's Homestead's Loaded Baked Potato soup.