King’s Arms Tavern Cream of Peanut Soup

King's Arms Creamy Peanut Soup
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 5 mins
  • Cook: 10 mins

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


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

Nutritional Info *per serving

  • Calories 440
  • Fat 37g
  • Saturated Fat 13g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 16g
  • Cholesterol 35mg
  • Sodium 520mg
  • Potassium 420mg
  • Carbohydrate 15g
  • Fiber 3g
  • Sugars 5g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 8%