Hi Amanda - the shortest and simplest answer to your question is no, it cannot be safely canned for several reasons. The many reasons why are discussed in the many previous discussions here about this particular soup and I linked one of them below. The primary reason for the no is that the #1 guideline in the standard safe canning guidelines is that you cannot safely can personal/family recipes as they have never been tested for either pH or density or shelf-storage safety. Of course you always have the option of not following the guidelines and doing it at your own risk. Some do and assume that it will be sufficiently well cooked AFTER opening the jars to reduce the risk further. It all depends on your comfort level. There is no question that it would have to be pressure canned. BWB canning would never be an option as it is low-acid vegetables. The question is for how long it would need to be processed for and what the results, the quality, would be. There is also no debate over the pureeing - not done. Also the bacon would have to be left out and the jars would have to follow the soup rule - 1/2 solids and 1/2 liquids. Potato leek soup freezes very well and that is the recommended way to preserve it. Sorry as I know it isn't what you want to hear. Dave Here is a link that might be useful: Potato-Leek soup

Can you? That is your choice. Should you? No. Basic principle in safe home canning is "you cannot safely can your own made up recipes". There is no way to determine its pH or density or processing time required or quality of the finished product. With this list of ingredients the best guess would be the chorizo processing time of 75 mins for pints and 90 mins for quarts at the pressure canning weight required for your altitude. But even that would be only a minimal amount of assured safety and potato/tomato mush. Then if you factored in the canning soup instructions of using only 1/2 solids and 1/2 liquids per jar you'd end up with very watery taste and potato/tomato mush. Freeze it instead. Sorry. Dave

I have a recipe for Loaded Baked Potato Soup that's lower in calories. It's from the Hungry Girl's 300 cal cook book. Fully Loaded Baked Potato Soup Per serving (1/5 of recipe, about 1 cup with toppings): 130 calories, 1 g fat, 56 mg sodium, 226 carbs, 2g fiber, 2.5g sugars, 7.5 g protein Soup 1 large potato (about 14.5 oz) 2 tbsp chopped onion 1/2 tsp minced garlic 3 cups fat-free chicken broth (I use homemade) 1 cup fat free milk or plain soy milk 1/4 cup ap flour 2 tbsp shredded fat-free cheddar cheese 2 tbsp fat-free sour cream 1 tbsp precooked real crumbled bacon 3/4 tsp garlic powder 3/4 tsp onion powder 1/4 tsp salt 1/8 tsp fresh ground black pepper Toppings 5 tsp shredded fat-free cheddar cheese 5 tsp fat-free sour cream 5 tsp diced scallions 2 1/2 tsp precooked real crumbled bacon Pierce potato with a fork in multiple places, and then place it on a microwave-safe plate. Microwave for 8 to 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin. Mash the potato pulp with a fork and set aside. Bring a medium pot sprayed with nonstick spray to med-high heat on the stove. Add chopped onion and minced garlic and cook for 1 to 2 mins, until onion has softened. Add broth and milk. Slowly add the flour, continuously stirring until it has completely dissolved. Add mashed potato and stir until blended. Add all the other ingredients for soup. Mix well, reduce heat and simmer for 2 mins. Top each serving with 1 tsp each of cheese, sour cream and scallions. Sprinkle each serving with 1/2 tsp crumbled bacon. Enjoy. I make this all the time. Love, love it!! Lind

Leave it mushy and call it vichyssoise, they'll never know the difference. :) Seriously though, I don't know why your potatoes are falling apart if you've tried red ones; usually they hold their shape better than russet. Maybe it's the length of time cooking? I don't know that mushy is a bad thing, though, for potato soup. Anyway, here is how I make it. No set amounts for anything, and it's very simple due to various family members objecting to various ingredients. lol. My extremely picky 8-year-old loves this. By the way, I usually use yellow potatoes because that's what I keep on hand (since they are pretty multi-purpose). Slice a couple of leeks (white part). Saute in 1-2 tbsp of butter in a pressure cooker, or regular pot if you prefer. Add a couple lbs potatoes, peeled and cut up. Pour in a box of chicken broth (or your own). Add water to cover the potatoes by an inch or so. Salt and pepper to taste. Pressure cook for 10 min, or regular cook for however long it takes potatoes to get soft. Mash a bit with a potato masher. Serve hot with desired toppings. Note: I used a stick blender on it once but most of the family preferred the texture with the potato masher. Also you can add some milk at the end to make it creamy, but I started leaving it out at DH's request and it's good that way too. We like to add cheese, plain yogurt (or sour cream), and sometimes broccoli at the table.