- 2 tbsp. extra virgin olive oil or unsalted butter
- 1 medium onion, chopped
- 2 medium potatoes, peeled, cut into 1/4" dice
- 2 cups chicken broth
- 1 (12.75 oz.) jar Stonewall Kitchen Maple Pumpkin Butter
- 1 1/2 cups half-and-half or light cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
In large saucepan, heat oil over medium heat; add onions, cooking until translucent. Add potatoes and broth; cover and bring to a boil. When potatoes are fork-tender, purée potato and onion mixture with cooking liquid in food processor or blender; return mixture to saucepan. Stir in Stonewall Kitchen Maple Pumpkin Butter and half and half; reheat gently until very hot, but do not bring to a boil. Season with salt and pepper to taste.
Recipe courtesy of Stonewall Kitchens.