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  • 1 medium onion, diced
  • 2 celery ribs, diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 quarts reduced-sodium chicken broth
  • 2 cups creamy reduced-fat peanut butter
  • 3/4 teaspoon salt
  • 1 3/4 cups light cream
  • Peanuts, chopped optional


  1. Melt butter in a skillet; add onion and celery and sauté until soft, but not brown. Stir in flour until well blended.
  2. Add chicken broth, stirring constantly, and bring to a boil. Reduce heat and add peanut butter, salt and cream, stirring to blend thoroughly. Do not boil. Serve garnished with peanuts.

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The recipe was originally published as King's Arms Tavern Cream of Peanut Soup on

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