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

This is one I have been making for many years (as you can see by the date of the article). It is so simple and sooooo goooood. Cheese-Potato Soup The Mother Earth News editors November/December 1975 Working outside all day in windy, near-zero weather can leave a person chilled through and through. A deep bath, hot enough to relax cold-clenched muscles, will help cure an individual of this condition - but only a properly heroic prescription will fill that big, icy, gap where his or her stomach should be. The following midwestern farm recipe for Cheese-Potato Soup is one such formulation that does the latter job admirably. For two moderately congealed people (or one suffering from an absolutely frightening case of the Cold Robies), peel and boil two slightly-larger-than-medium potatoes. Drain the tubers when they're done and save the liquid in which they were cooked. Then mash the potatoes well, add the water they were boiled in (and more liquid if necessary), and salt and pepper to taste. Next, brown 2 to 2 1/2 tablespoons of flour in 2 1/2 tablespoons of butter (by stirring the flour and butter constantly, you can turn them a rich, golden color without burning them at all). Add the browned mixture to the potatoes and water and stir the whole savory solution as you boil it together for two or three minutes. Finally, cut a good-sized chunk of longhorn or mild cheddar cheese into enough small pieces to fill a big soup bowl one-third full. Cover the cheese with the thick, bubbling potato-butter-flour ambrosia, dice a quarter slice of onion on top of each serving and sprinkle a few drops of vinegar over all. Break out the spoons and crackers and eat it hot! This simple but robust one-dish meal is guaranteed to warm you from the inside out. This post was edited by walnutcreek on Wed, Jan 23, 13 at 12:38

Well, if all that's in the soup is potatoes, onions, carrots and water, I think most the flavor is going to be added via the soup, so you'd better go for it. However, I think it's going to taste like a can of soup with some vegetables added. As long as your family likes that, it's all good. It would be faster, though, to just cook the vegetables on the stovetop and stir in the can of soup. You still have prep time for the vegetables so aren't saving anything there and it's only 20 minutes or so for the vegetables to cook. I also live "in the boonies" in Michigan, but I always basic ingredients. I learned when the kids were still at home that it's the only way to guarantee a meal when necessary, keep a well stocked pantry! Annie

Been using this recipe for years. In fact, it's on the menu for sometime this week. Baked Potato Soup 2 medium potatoes (about 2 cups chopped) 3 tablespoons butter 1 cup diced white onion 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potatoes 1 teaspoon salt 3/4 teaspoon pepper 1/2 teaspoon basil 1/8 teaspoon thyme 1 cup half and half Garnish 1/2 cup shredded cheddar cheese 1/4 cup crumbled cooked bacon 2 green onions, chopped (green part only) 1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. 2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. 3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. 4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. 5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. 6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings. Serves 6 to 8.