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Creamy Peanut Soup

By Paula Deen


Featured in:

Paula Deen's Southern Cooking Bible

Difficulty: Easy

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 4 to 6


  • 3 tablespoons butter
  • 1 small yellow onion, chopped
  • 2 celery stalks
  • 3 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 2 cups creamy peanut butter
  • 1¾ cups sour cream
  • salt
  • black pepper
  • 1 tablespoon sliced scallions, for garnish
  • 1 tablespoon finely chopped peanuts, for garnish


In a large pot, melt the butter over medium-high heat. Add the onion and celery and cook, stirring, until tender, about 5 minutes. Stir in the flour and cook for 2 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the broth. Bring to a boil over high heat. Reduce to a simmer and cook until thickened, 10 to 15 minutes. Strain the soup and discard the solids.

Return the strained soup to the pot. Whisk in the peanut butter over low heat until fully incorporated and heated through. Gently stir in the sour cream. Season with salt and black pepper to taste. Ladle the soup into pretty bowls and serve hot, garnished with the scallions and peanuts.