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Loaded baked potato soup in a jar on a counter
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5 from 1 vote

Loaded Baked Potato Soup

Prep Time45 minutes
Pressure Canning Processing Time (for Quarts)1 hour 30 minutes
Total Time2 hours 15 minutes
Yield: 6 people
Author: Stephanie

Equipment

  • 1 Pressure Canner
  • Large Stockpot

Materials

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

Instructions

  • Fill your pressure canner with several inches of water and turn stove on low to warm up.
  • Wash jars and lids in warm soapy water and place jars in the pressure canner to stay warm.
  • Using kitchen scissors, cut bacon into 1" pieces and place in a large stockpot. Cook bacon until crisp and remove from the pot. Set aside.
  • Add onion, garlic, celery, and bell pepper to the pot with the bacon grease. Cook for about 8 minutes or until translucent.
  • Add in potatoes, bone broth, chives, bacon, and all spices except thick gel and water.
  • Bring soup up to a boil and cook for 15 minutes, uncovered.
  • Whisk water and thick gel together in a separate cup. Pour into soup and give a stir. Cook for 5 more minutes or until soup starts to thicken.
  • Remove jars from the canner and fill each jar with soup leaving a 1" headspace. Stick the back of a wooden spoon in each jar and release any air pockets. Add more liquid if needed.
  • Wipe rims with a clean dish towel and put on lids and rings, screwing down finger tip tight.
  • Carefully place jars back in canner, place the lid on, turn heat up, and let vent steam for 10 minutes.
  • Put the pressure regulator on the lid and bring the canner up to 11 PSI on a dial gauge or 10 PSI for a weighted gauge. Make sure to adjust for elevation.
  • Once canner has came up to full pressure, set timer for 1 hour and 15 minutes for pint jars or 1 hour and 30 minutes for quarts to process.
  • Once the timer has gone off, turn stove off and let pressure come down slowly to zero. Remove the pressure regulator and let the remainder of the pressure be released.
  • Open lid and carefully remove jars and place on a clean dish towel. Let jars cool undisturbed for 12-24 hours.
  • Remove rings, wipe jars, and label contents. Store canned foods out of direct sunlight.