When cooler weather hits, I crave comfort in a bowl. There’s something magical about creamy, chunky soups simmering on the stove. Around this time every year, I make my favorite potato soup recipe for canning. It saves me so much time on busy nights.
I just pop open a jar, warm it up, and dinner is ready. This recipe is rich, hearty, and full of flavor. I’ve tested it many times to make sure it’s safe for long-term storage. I use a pressure canner for best results, and I follow every safety step closely.
Canning soup at home gives me full control over ingredients. No preservatives. No weird additives. Just real, wholesome food ready whenever I need it.
How To Prepare potato soup recipe for canning?
Recipe Overview
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Canning Time: 90 minutes (quarts) or 75 minutes (pints)
Total Time: Approximately 3 hours
Course: Main Course
Difficulty: Intermediate
Cuisine: American
Yield: 6–7 quarts
Equipment Needed
- Pressure canner
- 6–7 quart-size Mason jars with lids and rings
- Large stockpot
- Ladle
- Jar lifter
- Funnel
- Bubble remover or spatula
- Clean towels
Ingredients
- 8–10 large potatoes, peeled and diced
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional: 1 cup diced ham or cooked bacon
- Optional: ¼ cup ClearJel for thickening (do not use flour or cornstarch)
Step-by-Step Instructions
1. Prepare the Soup Base
In a large stockpot, heat a tablespoon of oil over medium heat. Add the chopped onions, celery, carrots, and garlic. Sauté until the vegetables are tender, about 5–7 minutes.
2. Add Potatoes and Broth
Stir in the diced potatoes, broth, basil, parsley, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender but not mushy, approximately 15–20 minutes.
3. Optional: Add Meat and Thicken
If using, add diced ham or cooked bacon to the soup. For a thicker consistency, mix ClearJel with a small amount of cold water to create a slurry, then stir it into the soup. Simmer for an additional 5 minutes to activate the thickener.
4. Prepare Jars and Canner
While the soup is simmering, sterilize your Mason jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use. Fill your pressure canner with the appropriate amount of water as per the manufacturer’s instructions and begin heating it.
5. Fill Jars
Using a funnel, ladle the hot soup into the hot jars, leaving 1 inch of headspace at the top. Remove any air bubbles by running a bubble remover or spatula around the inside edge of the jar. Wipe the rims clean with a damp cloth, place the lids on, and screw on the rings until fingertip-tight.
6. Process in Pressure Canner
Place the filled jars into the pressure canner. Lock the lid and bring the canner to the required pressure: 10 pounds for weighted-gauge canners or 11 pounds for dial-gauge canners. Process pint jars for 75 minutes and quart jars for 90 minutes.
7. Cool and Store
After processing, turn off the heat and allow the canner to depressurize naturally. Once depressurized, carefully remove the jars and place them on a towel-lined surface. Let them cool undisturbed for 12–24 hours. Check the seals, label the jars with the date, and store them in a cool, dark place.
Serving Suggestions
When I serve this potato soup, I like to keep it simple but cozy. I usually heat it gently on the stove until it’s nice and hot. Sometimes I stir in a splash of cream or a pat of butter just before serving to make it extra rich.
A sprinkle of shredded cheddar, some crispy bacon bits, or a few chopped chives on top can really elevate the flavor. I often pair it with a slice of crusty sourdough or a warm biscuit for a complete, comforting meal.
If I’m in the mood for something green, I’ll add a small side salad. This potato soup recipe for canning is versatile, and I love how easy it is to dress it up or enjoy it just as it is.
Tips and Variations
- Dairy-Free Version: Omit any dairy products during the canning process. You can add cream or milk when reheating the soup before serving.
- Vegetarian Option: Use vegetable broth instead of chicken broth and omit any meat.
- Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a spicier kick.
- Add Greens: Stir in chopped spinach or kale during the last few minutes of cooking for added nutrition.
Here Are 7 Healthy Nutrition Benefits?
Here are seven healthy nutrition benefits I love about this potato soup recipe for canning:
- Rich in Potassium – Potatoes are a great source of potassium, which helps regulate blood pressure and supports heart health.
- High in Fiber – With added carrots and celery, this soup gives a good fiber boost that helps with digestion and keeps me feeling full longer.
- Vitamin C Boost – Potatoes and onions provide natural vitamin C, which supports the immune system and helps the body absorb iron.
- Low in Processed Ingredients – Since I control every ingredient, there are no preservatives, additives, or unnecessary sodium.
- Bone-Supporting Nutrients – The broth adds minerals like calcium and magnesium, which help maintain strong bones.
- Immune-Boosting Garlic – I always include fresh garlic for its natural antimicrobial properties and immune support.
- Balanced Carbs and Protein – When I add a little diced ham or beans, the soup becomes a more balanced meal that keeps my energy steady throughout the day.
Note
Always use a pressure canner when canning low-acid foods like potato soup to prevent the risk of botulism. Do not use a water bath canner for this recipe. Ensure
How To Store
I store my potato soup in sterilized Mason jars using a pressure canner to keep it shelf-stable. Once the jars are sealed and completely cooled, I label them with the date and place them in a cool, dark pantry.
They usually last up to a year this way. I never skip checking the seal before using—if a lid pops or looks off, I toss it. Safety first always.
Conclusion
Canning my own potato soup has been one of the most rewarding things I’ve added to my kitchen routine. It saves time, reduces waste, and gives me peace of mind knowing exactly what I’m eating.
This potato soup recipe for canning has become a go-to meal for me when life gets busy or I need something cozy and filling. If you follow the steps carefully and stick to safe canning practices, you’ll have jars of homemade goodness ready anytime.
It’s comforting, flavorful, and truly satisfying. I always feel proud when I open a jar I made myself. Give it a try—you might just fall in love with canning like I did.