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Sweet Potato-Peanut Soup

Prep time 20 mins
Cook time 50 mins
Yield Makes 8 servings
Peanut soup is a signature Virginia specialty. Here, it's made even better with the addition of sweet potatoes.


  • 1 tablespoon butter
  • 1/2 large sweet onion, chopped
  • 1 small celery rib, diced
  • 2 carrots, sliced
  • 1/4 teaspoon ground red pepper
  • 1 1/2 pounds sweet potatoes, peeled and cubed
  • 3 1/4 cups chicken broth
  • 1 cup half-and-half
  • 1/2 cup creamy peanut butter
  • Nutmeg-Molasses Cream
  • Chopped toasted peanuts

How to Make It

  1. Melt butter in a large Dutch oven; add onion and next 3 ingredients, and sauté over medium heat 3 minutes. Add sweet potato cubes and chicken broth; cook over medium heat, stirring occasionally, 30 minutes.

  2. Process mixture, in batches, in a blender or food processor until smooth.

  3. Return mixture to Dutch oven; whisk in half-and-half and creamy peanut butter. Reduce heat to low, and simmer, stirring often, 15 minutes. Serve with Nutmeg-Molasses Cream and chopped toasted peanuts.