Potato soup canning is a fantastic way to preserve a comforting, hearty meal that’s ready whenever you need it. This homemade soup is rich, creamy, and packed with tender potatoes, flavorful seasonings, and optional vegetables.
Perfect for busy days or cold nights, canned potato soup makes mealtime quick and easy.
How to Make Canned Potato Soup?
This recipe uses fresh potatoes, a light broth, and a blend of seasonings to create a rich and satisfying soup. By following safe pressure canning methods, you can store this soup long-term and enjoy homemade goodness anytime.
Ingredients
Base Ingredients:
- 4 lbs russet potatoes, peeled and diced
- 1 large onion, chopped
- 2 carrots, diced (optional)
- 2 celery stalks, chopped (optional)
- 6 cups chicken or vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp smoked paprika (optional, for extra depth)
For Serving (After Canning):
- 1/2 cup heavy cream or milk (optional)
- 1/2 cup shredded cheddar cheese (optional)
- 2 tbsp fresh chives, chopped (optional)
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Canning Time: 75 minutes (quart jars), 65 minutes (pint jars)
Total Time: Approximately 2 hours
Step-by-Step Instructions
1: Prepare the Ingredients
- Wash, peel, and dice the potatoes into 1/2-inch cubes.
- Chop the onions, carrots, and celery.
2: Cook the Soup Base
- In a large pot, combine potatoes, onions, carrots, celery, and broth.
- Bring to a boil and simmer for 10 minutes until the vegetables are slightly tender.
- Stir in salt, pepper, garlic powder, thyme, and smoked paprika.
3: Fill the Jars
- Ladle the hot soup into sterilized jars, leaving 1-inch headspace.
- Remove air bubbles and wipe jar rims clean.
- Secure lids and rings onto jars.
4: Pressure Can the Soup
- Place jars in a pressure canner.
- Process at 10 PSI for 65 minutes (pints) or 75 minutes (quarts).
- Allow pressure to release naturally before removing jars.
Storage & Shelf Life
Pantry Storage:
- Store sealed jars in a cool, dark place for up to 12 months.
Refrigeration (After Opening):
- Once opened, refrigerate and consume within 3-4 days.
Serving Suggestions
Reheating Instructions:
- Pour soup into a pot and heat over medium heat.
- Stir in cream or milk for a creamy texture.
- Add shredded cheese and fresh chives before serving.
Pairing Ideas:
- Serve with crusty bread or biscuits.
- Pair with a side salad for a balanced meal.
- Add cooked bacon bits or shredded chicken for extra protein.
Portion Guide
1 person: About 1 cup of soup
4 people: 1 quart jar
Allergy Guide
Dairy-Free:
Omit cream and cheese or use dairy-free alternatives.
Gluten-Free:
This recipe is naturally gluten-free.
Homemade canned potato soup is a convenient and nutritious meal option. With proper canning techniques, you can enjoy a warm, comforting bowl of soup anytime, making meal prep effortless and delicious!
Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.