This recipe is for a single approximately 2 qt batch. It's a 1:1 ratio of leeks to potatoes so it's simple to increase the recipe for the poundage of veg you have. I used 5 lbs of leeks and 5 pounds of potatoes but I allowed the soup to simmer down and condense a bit before canning. My yield was 8 quarts of soup. This recipe is so simple and yet it's so good!
Leek and Potato Soup
1 lb potatoes, peeled
|These gadgets aren't just for apples!|
1 lb leeks sliced
1 bunch of celery sliced
2 quarts of water
1 tablespoon of salt
freshly ground pepper to taste
Before serving add:
4-6 tablespoons of heavy cream OR 2-3 tablespoons softened butter
2-3 tablespoons minced parsley and/or chives
Combine leeks, potatoes, celery, water and salt in a large pot. Bring to a simmer and cook until the vegetables are tender.
Mash the vegetables in the pot with either an immersion blender or potato masher or run the soup through a food mill or food processor and return to the pot. Leave as chunky or blend as smooth as you like. Simmer for another 15 minutes.
Ladle into clean warm quart jars leaving a generous 1" of head space. Wipe rims and adjust lids. This is a low acid food so it must be processed in a pressure canner to be safe. Process at 10 lbs of pressure (adjusted for your altitude) for 45 minutes.
At the end of the processing time remove the canner from the heat but do not open. Allow the pressure to zero out on it's own. When depressurized, carefully remove jars to a surface padded with a towel or several layers of newspaper and allow jars to cool untouched for 24 hours.
Wash the jars and then label and date them. Add another label saying: Before serving add 4-6 tablespoons of heavy cream OR 2-3 tablespoons softened butter and 2-3 tablespoons minced parsley and/or chives. The reason for this is you don't want to add dairy to most products that are canned because it just doesn't process well. The parsley/chive garnish is much more flavorful when added just before serving.