Day 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]

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