2 slices salt pork or bacon
1 sm. onion, chopped
1 sm. leek, cleaned and sliced
2 cloves garlic, finely minced
1 can cream of potato soup (or use homemade)
Pepper to taste
1 sm. can evaporated milk, plus 1 can water
1 10 oz. pkg frozen carrot slices, cubed (or 1 1/2 cups fresh)
1 10 oz. pkg frozen peas, drained
1 lb meat: chicken chunks, pork or beef

Sauté salt pork or bacon pieces until brown but not crisp; drain. Sauté onion until limp; drain. Combine all ingredients and heat through in a large pot.

Pack into hot jars leaving 1 inch headspace. Add 1/2 tsp. salt to pints, 1 tsp. salt to quarts. Adjust two piece lids.

Process pints 75 minutes, quarts 90 minutes at 10 lbs. pressure in a pressure canner.