Friday, November 27, 2015

Soup of the Day... Potato Leek Soup (two of them!)



Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Potato Leek Soup – no milk 
Submitted by Bobbi Kensler Wisby Found on munchin with munchkin

8-10 yukon gold potatoes, peeled and cubed

1 yellow onion, diced

3 leeks, sliced

2 stalks of celery, chopped

1 carrot, chopped

1 clove garlic, minced

2 Tbsp. salted butter

¼ cup fresh parsley

1 Tbsp. fresh thyme

1 Tsp. dried rosemary

dash red pepper flakes

1 Tbsp. Worcestershire sauce

6 cups chicken broth (alternately use vegetable broth for a vegetarian soup)

salt and pepper to taste

Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of it’s layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.

In a large pot or dutch oven, melt butter over medium high heat. Sauté leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.

Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently. Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine. Pour in chicken broth and season with Worcestershire sauce.

Bring soup to a boil and cook for about 5 minutes. (Stop here for PC)

Reduce heat, cover and simmer for 25-35 minutes. Remove from heat.

Using a blender, puree soup in batches until smooth. Salt and pepper to taste.

Serves 8

Notes: I doubled this recipe for PCanning. It will make 8 Quarts.

Potato Leek Soup

Found on SBCanning

6 potatoes - white or red (medium size)

5 pounds leeks, washed and soaked, sliced into 1/4" rings

4-6 cups of chicken or beef stock

6 sterilized pint jars



Soak the leeks in cold water to make sure they are clean. Cut into rings and set aside. Peel and cube potatoes soak in cold water till you are ready to can. This will keep them from turning brown. In hot jars, put at the bottom a layer of the leeks then a layer of the potatoes then top the jar off with a final layer of the leeks. Add boiling hot chicken stock filling the jar to 1" headspace. Using the rubber spatula remove air bubbles and then fill with additional stock to reach the 1" headspace covering the vegetables. Process all the rest of the vegetables in the same way for the rest of the jars. When complete process in pressure canner for 60 minutes at 11 pounds of pressure (processed at sea level see below for adjusted times) for dial gauge and 10lbs of pressure for weighted gauge. If you use quarts instead of pints process for 75 minutes.

Pressure canning notes:

Always make sure that you let your pressure canner vent steam for the full 10 minutes before putting on the weight gauge or pressure regulator. This allows the internal temperature of the canner to rise and produce the pressure needed to reach the 240 degrees needed to kill the bacteria. If you are at higher levels please adjust pounds of pressure for your altitude.

Tomorrow's Soup of the Day... Potato Soup

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