Whenever I am on a round of hcg, my family gains the weight I lose. For some bizarre reason, my cravings and cheats are terrible on this hyper-restrictive protocol UNLESS I cook and bake like a maniac. Just making and smelling the food is enough and keeps me on track. So this canning every weekend thing is really working out well on both stocking my pantry and keeping me sane. I have two and a half weeks left on this round (doing great so far) and while I miss cheese like it's a relative, I will hold strong.
You'll have to forgive me, I don't measure a lot and so spices for this amazing canned soup will be vague. But that lets you spice to your own taste and liking. A note about canning with spices. Especially with pressure canning, spices do intensify. So when you make soup (or anything else) taste often and when you feel like it could use just a bit more, stop there. It should be perfect out of the canner.
Cheesy Potato Soup
Here's what you'll need:
- Garlic salt
- Chopped onion
- Seasoned salt
- Chicken bouillon
- Parmesan/Romano cheese
- Chopped ham and/or bacon bits
First I peeled and diced a bazillion potatoes. I think I used somewhere around 6-7lbs. Make the chunks larger than you would potato salad so they will survive the pressure cooking.
In a large stockpot I poured two gallons of water, 12 chicken bouillon cubes, garlic salt, chopped onions, a good dose of seasoned salt and pepper. Bring that to a near boil to blend spices and then add 2 cups of Parmesan/Romano cheese. This smells and tastes heavenly. After that is incorporated, I mix 1/2 cup cornstarch with a cup of milk and whisk until smooth. Incorporate this slowly into the hot broth. It won't thicken the soup too much. It needs to be thinner in order to can properly.
Once this is mixed up I fill up quart jars 3/4 full with diced potatoes. over that I place chopped ham and/or bacon bits. (The real kind, not the tvp type) I suppose you could use sausage or beef or whatever meat you like. Then top off your jars with the broth to 1 inch head space. Top with hot lids and pressure can for 90 minutes at 10lbs pressure, adjusting for altitude.
When I am ready to use this, I pour into a pot, heat up and throw in a few cups of shredded cheddar cheese. Adding the cheese (and a bit of sour cream) along with the obliterated potatoes at the bottom of the jar thickens it up perfectly.
This makes 14 quarts. (That's 14 no fuss dinners! Whoohoo!) Hope you enjoy and if you try this, let me know how it turns out!