Potato Leek SoupDay Forty (29.06.2012)
Processing: Pressure Canner 35 mins (pints)
Yield: 10 cups (5 pints)
This is going to be handy when I've been busy working! Just heat through, adding a little cream or I can also use it as a base for a bigger soup if I want to add other goodies to make it richer :)
Bring jars to a boil in a large pot of water (covering them), boiling for 10 minutes. Bring seals and rings to a simmer in a saucepan (also covered with water) for 10 minutes. While they're heating you can pre-heat the water in the pressure canner too. You don't want hot jars cracking if they go into cold/cool water! [Hot soup goes into hot jars then into hot water]
Spoon sliced leeks into the base of each jar, adding diced potato and topping with more leek, to 1 inch (2.5cm) headspace. Ladle hot chicken stock into jars, to the same headspace. Remove bubbles, adding
extra stock (if required) to keep the same headspace. Wipe rims, apply seals and
twist bands on to fingertip-tight. Place hot jars into
pressure canner (which has 2 inches of hot water already inside). Attach
pressure canner lid and heat on high until visible white steam has vented for 10
minutes. Add weight and bring up to 10 pounds pressure then process for 35
minutes (pints) at this pressure (or follow processing pressure chart). Once finished, turn off heat, allow pressure
to return to zero before venting then remove lid.
Remove jars after 5
minutes to a tea towel-covered bench to rest overnight. The next day remove
bands, label and store in a cool, dark place for up to 12 months. I made 5
pints of soup following this
recipe. To serve: heat contents for at least 10 minutes, stirring well to ensure contents are heated through, adding a little cream if you like. Serve as is or can also use as a soup base. Serve with fresh crusty bread.
Ingredients (makes 5 pints):
3 cups peeled, 1/4 inch diced potatoes (approx 6 medium)
3 cups sliced leeks (approx 3 pounds)
5 cups hot chicken stock