1 medium onion, chopped
2 ribs celery, chopped
1/4 cup butter
3 Tablespoons flour
2 quarts chicken broth
2 cup smooth peanut butter
1-3/4 cup light cream
Chopped peanuts, for garnish
Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add broth and bring to a boil, stirring constantly. Remove from heat and puree either in a blender, using an immersion blender, or food processor. Add peanut butter and cream, stirring both in thoroughly. Heat through and serve. Garnish with chopped peanuts (and I used bacon as well.)
http://pattietierney.blogspot.com/2015/11/kings-arms-tavern-peanut-soup.html