Sweet Potato and Leek Canning Recipe: A Hearty Meal Ready to Go

Canning sweet potatoes and leeks together creates a nutritious and delicious base for soups, stews, or side dishes.

This combination offers a rich flavor profile, and the canning process allows you to preserve a homemade meal that’s ready to enjoy whenever you need it.

How to Make Canned Sweet Potato and Leek Soup?

This recipe uses fresh sweet potatoes, tender leeks, and a flavorful broth base to create a comforting and hearty soup. By following safe pressure canning methods, you can preserve this meal long-term, making it easy to enjoy homemade goodness whenever you desire.

Ingredients

Base Ingredients:

• 4 large sweet potatoes, peeled and diced

• 2 large leeks, cleaned and sliced

• 1 large onion, chopped

• 2 cloves garlic, minced

• 6 cups vegetable or chicken broth

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp dried thyme

• 1/4 tsp smoked paprika (optional for extra depth)

• 1/2 tsp ground ginger (optional for added warmth)

For Serving (After Canning):

• 1/2 cup heavy cream or coconut milk (optional)

• 1/2 cup shredded cheese (optional)

• Fresh herbs for garnish (optional)

Preparation Time

Prep Time: 15 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 sweet potatoes into 1/2-inch cubes.

• Clean and slice the leeks, and chop the onion and garlic.

2: Cook the Soup Base

• In a large pot, combine sweet potatoes, leeks, onions, garlic, and broth.

• Bring the mixture to a boil and then simmer for 10-15 minutes, until the vegetables are slightly tender.

• Stir in salt, pepper, thyme, smoked paprika, and ground ginger (if using).

3: Fill the Jars

• Ladle the hot soup into sterilized jars, leaving 1-inch headspace.

• Remove air bubbles and wipe jar rims clean.

• Secure the lids and rings onto the jars.

4: Pressure Can the Soup

• Place the jars in a pressure canner.

• Process at 10 PSI for 65 minutes (pints) or 75 minutes (quarts).

• Allow pressure to release naturally before removing the 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 the soup into a pot and heat over medium heat.

• Stir in cream or coconut milk for a creamy texture.

• Add shredded cheese and fresh herbs for added flavor before serving.

Pairing Ideas:

• Serve with crusty bread or crackers.

• Pair with a light salad for a balanced meal.

• Add cooked chicken or bacon 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 (such as coconut cream).

Gluten-Free:

• This recipe is naturally gluten-free.

Homemade canned sweet potato and leek soup is a convenient and wholesome meal option. With proper canning techniques, you can preserve the flavors of this dish and enjoy it anytime, making meal prep both effortless and delicious.