Ingredients:

  • 150g leeks, white and light green parts only, cleaned and sliced
  • 42g unsalted butter
  • 900g Yukon Gold potatoes, peeled and cubed
  • 450g fresh asparagus, trimmed and sliced into 1-inch pieces
  • 1.4L low-sodium vegetable broth
  • 15ml lemon juice
  • 6g sea salt
  • 1g cracked black pepper

Instructions:

  1. Clean the leeks thoroughly to remove sand. Sauté sliced leeks in butter over medium heat until translucent and fragrant, approximately 8 to 10 minutes, avoiding deep browning.
  2. Stir in cubed potatoes and broth. Bring to a gentle boil, then reduce to a simmer for about 15 minutes.
  3. Add sliced asparagus and lemon juice during the last 5 minutes of simmering to preserve color.
  4. Ladle the soup into sterilized pint jars, leaving exactly 1 inch of headspace.
  5. Run a bubble remover tool along the inside of the jars, wipe rims clean, apply lids, and tighten rings to finger-tip tight.
  6. Process in a pressure canner according to altitude (typically 10-11 lbs pressure for 40 minutes for pints).