Name: Leek and Potato Soup in Jar Cooking
Prep time: 20 min
Yield: 3
Cuisine: Italian
Ingredients: 4.8 oz leek; 3 potatoes (330); 1 broth cube (vegetable); 1 tbsp extra virgin olive oil; 2 sprigs parsley; 1 pinch pepper; 1 cup water; 7.8 oz leek and potato soup in jar; 1.8 oz pasta (small tubes with cooking time of 9 minutes); 0.3 cup water; 1 pinch salt

The leek and potato soup in jar cooking that I’m presenting to you today will surely delight and satisfy everyone who often asks me: how do you make pasta in jar cooking? The base of the recipe is made with leeks, potatoes, and little else… once the jar is opened, I made 3 different recipes from it. The velvety leek and potato in jar cooking, the soup with pasta and, last but not least, the mix of grains with leeks and potatoes in jar cooking. At the end of the article, you can find the other 2 versions. But now let’s go to the recipe for leek and potato soup in jar cooking. In the doses, cooking, and resting times, you will find the total, and now I will explain what I did. First, I prepared the vegetable soup in jar cooking in a 1-liter jar. After opening the jar (which keeps for 1 week in the refrigerator), I divided the content into 3 jars. I blended one to make a velvety soup, in another I added pasta, and in the other, I added a mix of grains. If you only need a single jar of soup with leeks, pasta, and potatoes in a jar, you just need to divide the quantities by 3 and directly use a 500 ml jar in which you will then add the pasta.

Now, get ready, jars and go!

pasta with leeks and potatoes cooked in a jar in the microwave using jar cooking technique

Difficulty: Easy
Cost: Very economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 3
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All seasons

Ingredients for the vegetable soup in jar cooking

4.8 oz leek
3 potatoes (330)
1 broth cube (vegetable)
1 tbsp extra virgin olive oil
2 sprigs parsley
1 pinch pepper
1 cup water
7.8 oz leek and potato soup in jar
1.8 oz pasta (small tubes with cooking time of 9 minutes)
0.3 cup water
1 pinch salt

What you need to make leek and potato soup in jar cooking

You can purchase jars suitable for jar cooking in the microwave on the site Decorazioni Dolci, with discount code WECK10.

1 Jar 1-liter with thin gasket
1 Jar 500 ml with thin gasket

How to make leek and potato soup in jar cooking

To start, you need to handle the vegetable base.

Clean the leek, slice it, wash it, drain well, and distribute it in the 1-liter jar. Peel the potatoes, wash them, and cut them into cubes. Add them to the leeks and then add the broth cube, washed and chopped parsley, oil, water, and stir.
Clean the rim of the jar, close and clip it. Cook in the microwave at your tested power, I did it at 750 watts, for 12 minutes. At the end, let it rest for 20 minutes or longer, to complete the cooking.
Open the leek and potato jar, you can do so by pulling the gasket, or in the microwave, as per instructions. Pour 220 ml of soup into a 500 ml jar, add the pasta, salt, and water. Mix well and then close and clip the jar. Place it in the microwave and start the cooking for 6 minutes at 500 watts (one step lower than the power given by the water test). At the third minute, carefully, with protected hands, shake the closed jar to stir the pasta. At the end of cooking, let the closed jar rest for 20 minutes.

Rosella Errante’s Tips

I recommend consuming the pasta within 8 hours, avoiding storing the jar in the refrigerator. You can cook the pasta for only 5 minutes and store it, out of the fridge, for 24 hours.

This is a vegan recipe in jar cooking but, if you prefer, when serving it, you can add a teaspoon of grated Grana Padano Dop or gomasio.

I recommend barely warming the 1-liter jar to have the base for pasta at room temperature. If it is hot, remember that it will be enough to cook the jar with pasta for 2 minutes from boiling.

Soup with Rice in Jar Cooking

Distribute 200 g of soup in a 500 ml jar with a thin gasket, add 50 g of rice, or a mix of grains (red rice, red whole grain rice, and quinoa) with cooking times of 10 minutes, 120 ml of water, and a pinch of salt. Mix and cook at reduced power (I use 500 W) for 7 minutes if consumed within 24-48 hours, or for 8 minutes if consumed immediately. Let the jar rest closed for 20 minutes.