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A woman using a ladle and a stainless steel canning funnel to fill mason jars with hot potatoes and broth from a large pot. Steam is rising from the food, and a food processor with chopped onions is visible on the left.

Creamy Potato Leek Soup Base

This soup is wonderful blended with a little cream and butter before serving. Because it's not recommended to can dairy, this will be a vegetable base.
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Course Canning
Cuisine American

Ingredients
  

Ingredients per Quart Jar:

  • 1 clove garlic chopped
  • 1/4 cup onion chopped
  • 1/5 bay leaf crumbled
  • 1/2 tsp dried thyme
  • 1 tsp salt optional
  • 1/2 cup leeks fresh or freeze-dried
  • Potatoes peeled and cubed (par-boiled)
  • Chicken broth to fill

Instructions
 

  • Add the garlic, onion, bay leaf, thyme, salt, and leeks to the bottom of each clean jar.
  • Fill the jar about halfway with par-boiled potato cubes.
  • Top with hot chicken broth, leaving 1 inch of headspace.
  • Debubble, wipe rims, and apply lids.
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