Ingredients:
2 tablespoons Stonewall Kitchen 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 jar Stonewall Kitchen Maple Pumpkin Butter
1 1/2 cups half and half or light cream
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Heat olive oil or butter in a saucepan. Add onions and cook until translucent. Add potatoes and chicken broth to saucepan; cover and bring to a boil. When potatoes are fork tender, puree potato-onion mixture with cooking liquid in food processor or blender. Return mixture to saucepan. Stir in contents of 1 jar Stonewall Kitchen Maple Pumpkin Butter, and half and half. Reheat gently. Add salt and pepper to taste.