1/4 c. butter
1 c. celery, finely chopped
1/3 c. onion, finely chopped
1 tbsp. flour
1 c. chunk style peanut butter
3 cans chicken broth
2 c. heavy cream

In hot butter in 4-quart saucepan, saute celery and onion until tender, 5 minutes. Remove from heat, add flour and peanut butter, stirring until peanut butter is melted. Gradually stir in chicken broth. Bring to boiling, reduce heat and simmer, uncovered 10 minutes, stirring occasionally. Stir in heavy cream, heat a few minutes longer until heated through.