Baked Potato Soup Base

Name: Baked Potato Soup Base
Ingredients: 1,921 g peeled russet potatoes, 1-inch cubes; 220 g yellow onion, diced; 309 g carrots, ½-inch cubes; 230 g celery, ½-inch slices; 454 g hickory-smoked bacon, chopped; 1 tsp each salt, coarse black pepper, and paprika; ½ tsp ancho chile powder; About 6 cups hot chicken broth, or enough for 1-inch headspace; 2 Tbsp cornstarch + 2 Tbsp cold water; 1 cup heavy cream or half-and-half; 1–1½ cups shredded cheddar

A recorded pantry batch designed to become creamy, cheesy baked potato soup only after the jar is opened.

RECORDED YIELDAbout 5 quarts

PREP30 min

BASE COOK25 min

CANNERPressure

THE STORY

Put the foundation on the shelf. Finish the soup at the stove.

The practical idea behind this batch was to preserve the part that tolerates canning—the potatoes, vegetables, broth, seasoning, and smoky bacon—while holding back the dairy, cheese, and starch until serving day.

The recorded batch used 1,921 grams of potatoes as its measuring point. Everything else scales from that weight, turning the formula into a repeatable pantry project instead of a one-off pot of soup.

Recorded batch

1,921 g peeled russet potatoes, 1-inch cubes
220 g yellow onion, diced
309 g carrots, ½-inch cubes
230 g celery, ½-inch slices
454 g hickory-smoked bacon, chopped
1 tsp each salt, coarse black pepper, and paprika
½ tsp ancho chile powder
About 6 cups hot chicken broth, or enough for 1-inch headspace

To finish one jar

2 Tbsp cornstarch + 2 Tbsp cold water
1 cup heavy cream or half-and-half
1–1½ cups shredded cheddar

Important canning note
This page records our personal batch; it is not presented as a lab-tested canning recipe. Meat, soup density, jar size, altitude, and canner type affect safety. Before preserving, compare every ingredient and step with a current tested pressure-canning recipe from USDA or your extension service. Do not water-bath can, thicken, or add dairy before processing.

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Recorded method

Cook the bacon.Cook until crisp; remove with a slotted spoon, leaving drippings.
Build the base.Soften onion in the drippings 4–5 minutes. Add carrots and celery for 3–4 minutes.
Simmer.Add potatoes, seasonings, and hot broth. Simmer 15–20 minutes, only until the potatoes are just tender. Stir in bacon.
Hot pack.Ladle into hot jars, leaving 1-inch headspace; remove bubbles, adjust with hot broth, wipe rims, and apply lids.
Pressure can only under current tested guidance.The card records 60 minutes for pints and 75 minutes for quarts, with pressure adjusted for canner type and altitude. Verify those values against an approved recipe before proceeding.
Finish after opening.Bring one jar to a simmer. Add slurry, cream, and cheddar; cook until thickened and melted.

For the card’s formula: onion 11.45%, carrots 16.08%, celery 11.97%, and bacon 23.63%, all based on peeled potato weight.

THE TABLE IS OPEN

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Put the foundation on the shelf. Finish the soup at the stove.

Recorded method

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