Yield
Makes 8 cups (serving size: 1 cup, not including garnish)

Prep: 15 min., Cook: 31 min., Cool: 10 min.

How to Make It

Step 1

Melt butter in a Dutch oven over medium heat; add onion and celery, and sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.

Step 2

Add broth, potatoes, and sage. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until potatoes are very tender. Remove from heat. Uncover and let cool 10 minutes.

Step 3

Process potato mixture, in batches, in a food processor or blender until smooth. Return mixture to Dutch oven; whisk in peanut butter and next 3 ingredients.

Step 4

Cook over medium-low heat, stirring often, 3 to 4 minutes or until thoroughly heated. Garnish, if desired.

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