1Pour olive oil and melt butter in large dutch oven. Put on medium heat.
2Add the shallots, celery, carrots, jalapeno, stir and cook until soft, then add the sweet potatoes, cook and stir five minutes. Add the cumin and nutmeg.
3Add chicken broth, and make sure it just covers the potatoes. If it doesn't, add some more.
4Let the mixture come to a boil, then cover and turn down the heat to a simmer. Simmer until the potatoes are tender. (45 minutes to an hour)
5Puree the soup in batches in a blender until creamy. WARNING: Do small batches in the blender ON LOW to avoid burning yourself! The hot liquid jumps up and can overflow on high. Put the pureed soup in a pan as you finish each batch, then transfer the mixture back to the dutch oven. Heat, the soup, add the peanut butter to it and mix well. Then add the heavy cream and mix again. Heat the soup until it is hot, but don't boil it. Serve immediately with my hot French rolls (this site) and butter. Add hot sauce to the soup if desired. Enjoy!