1/4 cup each chopped cocktail peanuts and green onions
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Let's Make It
Melt butter in Dutch oven on medium heat. Add celery and yellow onions; cook 5 min. or until crisp-tender, stirring occasionally. Stir in flour; cook and stir 2 min. Add chicken broth, peanut butter and Worcestershire sauce; stir. Bring just to boil, stirring frequently; simmer on medium-low heat 10 to 12 min. or until peanut butter is completely melted and mixture is well blended, stirring occasionally.
Add cream cheese; cook and stir 5 min. or until cream cheese is completely melted and soup is heated through.
Blend soup, in small batches, in blender until smooth.
Serve topped with nuts and green onions.
This delicious soup can be prepared ahead of time. Cool completely, then refrigerate up to 2 days. Reheat on stove top or in microwave just before serving. If soup is too thick, thin with additional chicken broth before reheating until soup is of desired consistency.
For a fun garnish, sprinkle 1 cup popped popcorn evenly over filled bowls of hot soup just before serving.
Keeping it Safe
When puréeing the hot soup in the blender, be sure to blend it in small batches as directed in recipe. Also, to prevent the hot soup from leaking out from top of blender, place kitchen towel over covered blender to absorb any potential hot splatters.
Calories From Fat
% Daily Value*
Total Fat 35g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.