**50 Must-Try Canning Asparagus Potato Leek Soup Secrets & Tips**
A creamy and nutritious soup combining asparagus, potatoes, and leeks, perfect for canning and long-term storage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups asparagus, chopped
- 3 medium potatoes, diced
- 2 leeks, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add leeks and sauté until soft.
- Stir in potatoes and asparagus, cooking for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Blend the soup until smooth.
- Stir in heavy cream, salt, and pepper.
- Ladle hot soup into sterilized jars, leaving 1-inch headspace.
- Process jars in a pressure canner for 40 minutes.
Notes
- Use fresh, firm asparagus for best results.
- Adjust seasoning to taste.
- Store canned soup in a cool, dark place.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg