I have read on the Internet that you can't pressure can potato soup. Not really sure why but I think it would be an issue with quality for the sauce - like separation of the flour roux, or the milk. Regardless, I did read that you could can the base of your soup and thicken when served. No different than just canning potatoes or beef stew, right? That being said, I just couldn't find a recipe for soup base; so I combined and altered several recipes. Potato Soup Base Recipe: 8-10 lbs Idaho…
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