Loaded Baked Potato Soup, How to Pressure Can It!

Produce is starting to come in from the garden which means we are in full preservation season! Now’s the time to start thinking about ready-made meals for your shelf so today I am sharing one of our favorites… loaded baked potato soup!

This soup is delicious and a great way to store your home grown potatoes from your garden.

Home grown ingredients for our baked potato soup.

There is just nothing better then hot soup on a winter night and it’s even better when you know you grew the ingredients months before!

The main ingredient in this soup is potatoes, however you will need some other ingredients. This baked potato soup is loaded with potatoes, vegetables, bacon along with some delicious spices.

You will also need some healthy immune boosting bone broth as your liquid. Make sure to try out my home canned chicken bone broth, it definitely tastes the best!

Why convenience meals are important to me.

Five years ago I made a commitment to start making nutrition a priority in our family. My middle daughter suffered from extreme eczema and I tried everything to get rid of it.

Nothing worked.

Until I took a new approach. I started focusing on foods to heal her insides, which then lead to her outsides healing.

Diligently, I began looking into all our foods. I began reading labels and learning how to cook from scratch. Additionally, I started to understand what it meant to use wholesome raw ingredients to make a nutrient dense meals.

What an incredible journey of healing our family has been on!

How to maintain nutrient dense foods when life gets busy.

It seems that most weeknights during the school year get super busy. Generally, we seem to not get in the house for supper until close to sundown.

However, putting good wholesome ingredients into our bodies is incredibly important. So having convenient meals on our shelf for those busy nights is invaluable.

When your body is fueled right it runs better. And having good meals ready to go, helps you fuel your body correctly even when the nights are busy.

Which is why this loaded potato soup is a staple on our shelf!

Loaded Baked Potato Soup Ingredients:

• 12oz bacon
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1/2 cup chopped celery
• 16 cups peeled and diced potatoes
• 9 cups chicken bone broth
• 1 cup red bell pepper, diced
• 1 TBSP chopped chives
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp dried sage
• 1 cup water
• 1/4 cup Cornaby’s thick gel or clearjel

Directions:

1. Add several inches of water in your pressure canner and turn on low to start warming up.
2. Wash jars and lid with warm soapy water and place jars in your canner to stay warm.
3. In a large stockpot, cut bacon into 1″ pieces and cook all the way through. Remove from the pot.
4. Add onion, garlic, celery, and red bell pepper to pot with bacon grease and cook for about 8 minutes or until translucent.
5. Next, add in potatoes, bone broth, chives, bacon, and spices. Do not add in water and thick gel yet.
6. Bring the soup to a boil and cook for 15 minutes or until the potatoes begin to break down.
7. Whisk together water and thick gel in a separate cup and pour into soup.
8. Stir and let cook for an additional 5 min to thicken.
9. Pull hot jars out of the pressure canner and fill each jar with soup, leaving a 1″ headspace.
10. Using a wooden spoon remove any air pockets in each jar. Adding liquid as needed to maintain headspace.
11. Wipe rims of jars with a clean dish towel. Put cap and ring on, tightening finger tip tight.
12. Carefully place jars back into the canner.
13. Place the lid on, turn up the heat and let your canner vent for 10 minutes.
14. Put the pressure regulator on the lid and bring canner to 10PSI for weighted gauge and 11PSI for dial gauge. Make sure to adjust for elevation.
15. Once your canner has stabilized at full pressure, set your timer for 1 hour and 15 minutes for pint jars and 1 hour and 30 minutes for quart jars.
16. When the processing time is up, turn stovetop off and let the pressure come back down naturally.
17. Once your dial gauge says zero, remove your pressure regulator and allow the remainder of the pressure to be released.
18. Open your lid and carefully remove your jars onto a clean dish towel. Leave jars there undisturbed and to cool for 12-24 hours.
19. Check your seals, wipe jars clean, and label. Make sure all your canned food is stored out of direct sunlight.

Watch my full tutorial on YouTube, How to Pressure Can Loaded Baked Potato Soup!

Getting Prepared to Can:

Best Canning Books for Preserving Foods at Home

How to Prepare for Canning Season