I have not had great luck canning soups with a milk base; they seem to separate on processing and become almost curdled. You can sure give your recipe a try (process in a pressure canner for the times recommended for potatoes) and see how it works. There is absolutely no problem in canning milk; I’ve done it a lot, both with a water bath canner and pressure canners. Give it a try and let me know your results so I can pass more information on to other readers. Good luck!

— Jackie