Roasted Garlic Potato Chowder

Depending on the potato you buy, with this recipe you might even skip peeling potatoes, chef’s choice!

Cube potatoes and boil in water until tender and a fork slides easily into the center. Falling apart? Even better!

Strain the water from the potatoes and return them to the pot.

Add ½ a jar (or more) of Roasted Garlic to potatoes.

Hand mash potatoes for a chunkier consistency or whip potatoes for a smoother consistency.

Place potatoes back on the stovetop on medium heat and stir in the vegetable broth. Add less broth if you prefer a thicker soup.

Bring to a low boil then stir in the parmesan cheese, sour cream and cream.

Bring back to a boil for 5 minutes stirring to ensure everything is combined.

Garnish with chives, parmesan cheese and more jam, serve and Enjoy!