It’s that time of the year again. Summer takes a final bow and slinks away into the dying deep. A familiar chill creeps through the air. Leaves begin to turn and collectively fall. Golden, Burgundy and Russet hues vibrantly burst in midair until they blanket the ground we stand on. That being said, as a brisk wind blows and we tighten the grip of our sweaters, I begin to crave comfort food. Today, I began to play around with Tater Soup. It’s an inexpensive Classic. We are Canning it, though, so the cream portion of the recipe, we won’t add until we heat the Soup up for serving.
I’m going to break this down into 4 Quart Jars. I will give you the bulk of the Recipe, first and then I will tell you what I put into each Jar.
- 4 Jars
- 7-8 Potatoes (Use what you have or what you like. I had Russet, so that’s what I used.) Peel and cube.
- 3/4 cup of Shredded and Chopped Carrots
- 1 Large Sweet Onion, Diced
- 3 Stalks of Celery, chopped fine
- 1 Red Pepper, chopped fine.
- Pickled Jalapeno (optional)
- Seasonings: Salt, Lemon Juice, Paprika, Onion Powder, Garlic Powder, Powdered Chicken Broth, Pepper (Optional)
NOTE: Add your potatoes to a bowl full of salt water while you cut up the rest of the veggies. This will bleed out most of the Starch.
Per Jar, Layered….
- 2 to 2 & 3/4 cups Taters
- 1/4 cup Red Pepper
- 1/2 to 1/4 cup Celery
- 1/2 cup Sweet Onion
- 1/4 to 1/2 Carrots
- 1-2 pickled Jalapeno (optional)
- 1 tsp Salt
- 1/4-1/2 cupful of Lemon Juice
- 1/4 tsp Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 TBSP powdered Chicken Broth
- Optional : Pepper
Layer all ingredients and seasonings. Then, add hot water. I only add enough Hot Water to cover the Vegetables. This is because I add cream when I heat and serve it. Less broth, the more cream you can add. Wipe your rims and then Pressure Can 11 lbs of Pressure for 20 Minutes. When you go to eat, add a cup of cream. If you want a thick, chowder like broth, mix a tablespoon or two of cornstarch into the cream before adding it.
Other Herbs and Seasonings you can add: A dash of Nutmeg, Rosemary, Cayenne, Red Pepper Flakes, Basil, Thyme or Sage. When adding herbs, remember, when Canning, it can amplify the taste. So don’t go crazy unless you’ve done it before.
Before serving, you can also add a hand mixer to blend till smooth. That will give it an Irish soup feel but I prefer it chunky.