A traditional Colonial recipe our children love. This soup is also excellent served cold.

1/4 cup butter

1 onion, very finely chopped

2 stalks celery, very finely chopped

1/4 cup all-purpose flour

2 quarts chicken stock

1 (18 ounce) jar crunchy peanut butter

1 (12 fluid ounce) can evaporated milk

2 tablespoons roasted peanuts, or to taste

① Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until soft, about 8 minutes. Stir flour into butter to incorporate. Gradually whisk chicken stock into flour mixture. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 5 minutes.
② Remove saucepan from heat. Stir peanut butter and evaporated milk into stock until peanut butter melts into the mixture. Return saucepan to low heat. Cook at a simmer until flavors have blended, about 15 minutes. Garnish with roasted peanuts to serve.

Per Serving: 395calories;31.6g fat;18.6g carbohydrates;15.1g protein;20mg cholesterol;756mg sodium.