Can You Make Potato Soup In Just 5 Minutes? Here’s The Easiest Recipe!

Preserving homemade meals is a rewarding and cost-effective way to enjoy your culinary creations all year round. If you’re looking to expand your canning repertoire, consider tackling the versatile and comforting can u can potato soup.

Ingredients You’ll Need:

• 6 pounds potatoes, peeled and diced
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup flour
• Salt and pepper to taste

Equipment Required:

• Pressure canner
• Jars and lids
• Canning funnel
• Jar lifter
• Bubble popper
• Measuring cups and spoons

Step-by-Step Instructions:

1. Prepare the Soup: Sauté the onion, celery, and carrots in butter until softened. Add the potatoes and chicken broth, and bring to a boil. Reduce heat and simmer until the potatoes are tender.
2. Puree the Soup: Use an immersion blender or a regular blender to puree the soup until smooth.
3. Thicken the Soup: In a separate pan, melt the butter and whisk in the flour. Cook for 1 minute, then gradually whisk in the milk and heavy cream. Bring to a simmer and cook until thickened.
4. Combine the Ingredients: Stir the thickened mixture into the pureed soup. Season with salt and pepper to taste.
5. Fill the Jars: Ladle the hot soup into sterilized jars, leaving 1 inch of headspace at the top.
6. Process in a Pressure Canner: Pressure can the jars at 10 pounds of pressure for 75 minutes for pints and 90 minutes for quarts.
7. Cool and Store: Let the jars cool completely before storing them in a cool, dark place for up to a year.

Tips for Success:

• Use a high-quality potato that is firm and starchy, such as Russet or Yukon Gold.
• Peel and dice the potatoes evenly to ensure even cooking.
• Don’t overcook the vegetables. They should be tender but still have a slight bite.
• If you don’t have an immersion blender, you can puree the soup in batches in a regular blender.
• Be sure to sterilize the jars and lids before filling them.
• Properly process the jars in a pressure canner to ensure the soup is safe to eat.

Variations on the Classic:

• Add Meat: Stir in cooked ground beef, sausage, or ham for a more hearty soup.
• Use Different Vegetables: Swap out the carrots and celery for other vegetables like peas, corn, or green beans.
• Add Spices: Enhance the flavor with herbs like thyme, rosemary, or oregano.
• Make it Creamy: For a richer soup, add more heavy cream or sour cream.
• Top with Cheese: Sprinkle shredded cheddar cheese on top of the soup before serving.

The Joy of Canned Potato Soup:

Canning potato soup not only preserves a delicious meal but also offers numerous benefits:

• Convenience: Enjoy homemade soup anytime, without the hassle of cooking from scratch.
• Cost-Effective: Canning is a cost-effective way to preserve food and reduce food waste.
• Versatile: Canned potato soup can be served as a main course, a side dish, or a base for other dishes.
• Perfect for Emergencies: Having canned soup on hand is a great way to prepare for emergencies or power outages.

Basics You Wanted To Know

Q: How long does canned potato soup last?
A: Properly processed canned potato soup can last for up to a year in a cool, dark place.

Q: Can I use fresh milk instead of canned milk?
A: Yes, but you will need to reduce the processing time to 60 minutes for pints and 75 minutes for quarts.

Q: What is the difference between pressure canning and water bath canning?
A: Pressure canning is used for low-acid foods like potatoes, while water bath canning is used for high-acid foods like fruits and pickles.

Q: Can I use other types of potatoes for canning?
A: Yes, but it’s important to choose potatoes that are firm and starchy, such as Russet or Yukon Gold.

Q: How do I adjust the processing time for different altitudes?
A: Increase the processing time by 5 minutes for every 1,000 feet above sea level.