2 tablespoons butter
1 medium onion, finely chopped
1 cup toasted peanuts, finely ground
1 pound fresh potatoes, cooked and chopped
4 cups chicken or beef stock 1 cup light cream
salt,
freshly ground pepper
2 tablespoons chopped chives

Heat the butter in a skillet and saute the onion until it is soft. In a blender or food processor combine the onion and any butter in the skillet, the peanuts, potatoes, and a little of the stock. Blend to a smooth puree, pour into a saucepan, stir in the rest of the stock, and simmer gently, covered, for 15 minutes. Stir in the cream, season to taste with salt and pepper, and simmer just long enough to heat through. Pour into soup bowls and garnish with the chopped chives.