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


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

Nutrition Facts

176 calories; fat 7.1g; saturated fat 2.7g; mono fat 2.7g; poly fat 1.3g; protein 8.2g; carbohydrates 21.2g; fiber 3.4g; cholesterol 7.5mg; iron 0.9mg; sodium 605mg; calcium 41mg.