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



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!

Roasted Garlic Potato Chowder

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