Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.
For making the soup creamy when serving: for pint size. Double for quarts.
For each pint you will need a 1/4 cup heavy cream (or 1/4 cup milk and 1T. Clear jel) and 1 t. fresh thyme or chopped cilantro.
In a sauce pan add the contents of a pint jar. Stir over medium heat till the soup is heated. Adjust the seasoning of salt or pepper to taste. Return to pot with medium heat and add the cream (or milk and Clear jel) Continue to cook for 3 minutes at a boil.
Remove from heat and sprinkle with a pinch of thyme or cilantro. Serve hot in soup crocks or bowls.
Optional: Cook up a few strips of bacon crispy and crumble on top before serving.