King’s Arms Tavern Cream of Peanut Soup

Kitchen Tested
  • Yield 10 servings
  • Prep 5 mins
  • Cook 10 mins

So good and so rich, this soup is a Virginia classic.

King's Arms Creamy Peanut Soup
Mark Boughton Photography / styling by Teresa Blackburn

This version of peanut soup is adapted from the King's Arms Tavern in Williamsburg. This soup is also good served ice cold.


1 medium onion, diced
2 celery ribs, diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 quarts reduced-sodium chicken broth
2 cups creamy reduced-fat peanut butter
3/4 teaspoon salt
1 3/4 cups light cream
Peanuts, chopped optional


  1. Melt butter in a skillet; add onion and celery and sauté until soft, but not brown. Stir in flour until well blended.
  2. Add chicken broth, stirring constantly, and bring to a boil. Reduce heat and add peanut butter, salt and cream, stirring to blend thoroughly. Do not boil. Serve garnished with peanuts.



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