Saturday, November 28, 2015

Soup of the Day... Potato Soup

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 Soup
Makes 8-­10 quarts 

5lb. red potatoes, peel & cubed 

6 ribs + the heart of celery, cubed 

3-­4 lb. onions, cubed 

4 shredded carrots 

1 bouillon cube for each quart jar 

Layer in quart jar starting with potatoes (I fill half the jar with potatoes), fill with water leaving head space. Pressure can at 10 lbs. pressure for 40 minutes for quarts, 35 minutes for pints.

TO MAKE SOUP: Put veggies in pan & heat (I mash my veggies just to lumpy). Add can milk & butter, salt & pepper to taste. I also have add Velveta cubed & melted in mixture before adding milk.

Tomorrow's Soup of the Day... Red Pepper-Carrot Soup

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