Southern Sweet Potato Soup

• 2 tablespoons butter or margarine
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 2 cups chicken broth
• 1 large sweet potato, peeled and sliced
• 1 1/2 tablespoons peanut butter
• 1 (1 1/4-inch) cinnamon stick
• 1 1/2 cups whipping cream*
• 1/4 teaspoon salt
• 1/4 cup whipping cream
• 2 teaspoons molasses
• Pinch of salt
• Pinch of ground nutmeg
• Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

1. Melt butter in a large saucepan over medium heat; add onion and celery, and saute 10 minutes or until tender. Add garlic, and saute 1 minute.
2. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth.
3. Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
4. Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.
5. * 1 1/2 cups fat-free half-and-half may be sustituted for 1 1/2 cups whipping cream.

butter, onion, celery, garlic, chicken broth, sweet potato, peanut butter, cinnamon stick, whipping cream, salt, whipping cream, molasses, salt, ground nutmeg, peanuts

Taken from www.myrecipes.com/recipe/southern-sweet-potato-soup (may not work)