This recipe has been modified from history.org, where it is listed as being an original recipe from King's Arms Tavern in Colonial Williamsburg, Williamsburg, Virginia.
¼ cup (1/2 stick) unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups Chicken Stock (I used veggie bouillon in water.)
2 cups smooth peanut butter
1 ¾ cups light cream or half-and-half
Finely chopped salted peanuts, for garnish
In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.
Stir in flour and cook two minutes longer.
Pour in the chicken (or veggie) stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. (The history.org recipe calls for removing the onions and celery but I left the veggies in for added texture.)
Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.
Serve warm, garnished with the chopped peanuts. (I skipped this since I served the soup at a potluck)