Roasted Garlic Potato Chowder
A cozy, nostalgic recipe that's as easy as it is delicious! A jar of Blake Hill Roasted Garlic Savory Jam brings big flavor to this perfect comfort food dish.
2.5 lbs potatoes
32 oz vegetable broth
1/4 cup cream (we used McNamara)
1/4 cup sour cream + addl. for topping
1 cup grated parmesan cheese + addl. for topping
¼ cup chives, diced for garnish
salt + pepper to taste
Blake Hill Roasted Garlic Savory Jam
Instructions
1
Depending on the potato you buy, with this recipe you might even skip peeling potatoes, chef’s choice!
2
Cube potatoes and boil in water until tender and a fork slides easily into the center. Falling apart? Even better!
3
Strain the water from the potatoes and return them to the pot.
4
Add ½ a jar (or more) of Roasted Garlic to potatoes.
5
Hand mash potatoes for a chunkier consistency or whip potatoes for a smoother consistency.
6
Place potatoes back on the stovetop on medium heat and stir in the vegetable broth. Add less broth if you prefer a thicker soup.
7
Bring to a low boil then stir in the parmesan cheese, sour cream and cream.
8
Bring back to a boil for 5 minutes stirring to ensure everything is combined.
9
Garnish with chives, parmesan cheese and more jam, serve and Enjoy!
Suggested Jams
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