- 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
- 12.75 oz. jar Stonewall Kitchen Maple Pumpkin Butter
- 1 ½ cups half-and-half or light cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
In a 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 a 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.
Recipe courtesy of Stonewall Kitchens.