There’s something comforting about a hot bowl of potato soup canning recipe especially when I’ve had a long day and need something warm, hearty, and easy. I started canning my own potato soup a few years ago, and let me tell you, it’s been a game-changer.
No more reaching for store-bought cans full of additives. I get to enjoy homemade flavor straight from my pantry, any time I want. This potato soup canning recipe gives me the perfect balance of creamy texture and savory taste, without sacrificing safety or shelf life.
I love making a big batch when potatoes are in season and preserving jars for cozy weeknights, quick lunches, or when I just don’t feel like cooking from scratch.
If you’ve been wanting to learn how to can your own soup safely and deliciously, this is the one I recommend starting with. It’s simple, satisfying, and absolutely worth it.
Why You Will Love This Recipe?
I love this potato soup canning recipe because it makes my life so much easier while still giving me that cozy, homemade taste I crave. It’s perfect for days when I don’t have the time or energy to cook from scratch but still want something warm and nourishing.
Each jar holds real ingredients I can trust—no preservatives or hidden additives—just hearty potatoes, savory broth, and simple seasonings. I can customize it to suit my mood, whether I want to add bacon, herbs, or a splash of cream when reheating.
It’s budget-friendly, comforting, and always ready when I need a quick meal. If you enjoy easy, wholesome food that feels like home, you’ll fall in love with this recipe just like I did.
How To Make Potato Soup Canning Recipe
🕒 Quick Overview
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Soup
Cuisine: American
Yield: 6 quarts (or 12 pints)
🛠️ Equipment Needed
- Pressure canner
- 6 quart-sized Mason jars with lids and bands
- Large stockpot
- Ladle
- Jar lifter
- Bubble remover or spatula
- Clean towels
🧂 Ingredients
- 4 lbs potatoes, peeled and diced
- 1 lb bacon, chopped
- 2 cups onions, diced
- 1 cup celery, diced
- 1 cup red bell pepper, diced
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth
- 1 tbsp dried chives
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: 1/4 cup flour or thickener (see Tips & Variations)
👩🍳 Step-by-Step Instructions
1. Prepare the Canner and Jars
Fill your pressure canner with a few inches of water and start heating it on low. Wash jars, lids, and bands in warm soapy water. Place jars in the canner to keep them warm.
2. Cook the Bacon
In a large stockpot, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
3. Sauté Vegetables
Add onions, celery, red bell pepper, and garlic to the bacon drippings. Sauté until vegetables are tender, about 8 minutes.
4. Add Potatoes and Broth
Stir in the diced potatoes, cooked bacon, dried chives, thyme, salt, and pepper. Pour in the broth, ensuring the ingredients are covered. Bring to a boil and cook for 15 minutes, or until potatoes are just tender.
5. Optional Thickening
If you prefer a thicker soup, mix 1/4 cup of flour with a small amount of water to create a slurry. Stir into the soup and cook for an additional 5 minutes.
6. Fill the Jars
Using a ladle, fill the hot jars with the soup, leaving a 1-inch headspace. Remove air bubbles with a spatula, wipe the rims clean, and apply the lids and bands until fingertip tight.
7. Process the Jars
Place the jars in the pressure canner. Process at 10 pounds pressure (adjust for altitude) for 90 minutes for quarts or 75 minutes for pints.
8. Cool and Store
After processing, turn off the heat and allow the canner to depressurize naturally. Remove the jars and let them cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place.
🍽️ Serving Suggestions
When ready to serve, pour the soup into a saucepan and heat until hot. For added creaminess, stir in a splash of cream or milk. Top with shredded cheese, green onions, or a dollop of sour cream. Serve with crusty bread or a side salad for a complete meal.
💡 Tips and Variations
- Vegetarian Option: Omit the bacon and use vegetable broth. Add smoked paprika for a smoky flavor.
- Add Protein: Include diced ham or cooked sausage for a heartier soup.
- Herb Variations: Experiment with herbs like rosemary or parsley for different flavor profiles.
- Thickening: Avoid using dairy or cornstarch when canning, as they can affect safety and texture. Instead, thicken the soup upon reheating.
🥦 Health Benefits
This potato soup is rich in potassium and vitamin C from the potatoes, providing essential nutrients for heart health and immune support.
Including vegetables like onions, celery, and bell peppers adds fiber and antioxidants, promoting digestive health and reducing inflammation.
Using homemade broth can also contribute to joint health and provide additional vitamins and minerals.
📝 Note
Always use a pressure canner for low-acid foods like potato soup to prevent the risk of botulism. Do not use a water bath canner for this recipe. Ensure all equipment is properly sterilized, and follow the processing times and pressures accurately.
How To Store For Potato Soup Canning Recipe?
After I finish potato soup canning recipe, I let the jars cool completely for 12 to 24 hours undisturbed. Once I check that the seals are tight, I label each jar with the date and store them in a cool, dark place like my pantry or basement.
I always make sure the area is dry and out of direct sunlight to help the soup stay fresh longer. Properly sealed jars can last up to a year, sometimes even longer if stored well. I never stack the jars directly on top of each other to avoid breaking the seals.
And if I ever find a lid that’s bulging, unsealed, or smells off after opening, I toss it—no questions asked. Safety always comes first when storing home-canned food.
🏁 Conclusion
Canning potato soup recipe has completely changed the way I prep for busy days and cold nights. It’s comforting, flavorful, and always ready when I need it most.
I love knowing that I’ve made something wholesome with real ingredients that I can enjoy anytime—no preservatives, no shortcuts.
If you’re like me and want to stock your shelves with food that feels like home, this recipe is a great place to start. With a little effort upfront, you’ll have jars of cozy, homemade goodness ready to warm you up all year long.