Melt butter in a Dutch over over medium heat. Add onion, celery and garlic, sauté for 10 minutes until tender. Add broth, potatoes and chopped rosemary. Bring to a boil, cover and reduce heat. Simmer for 25 minutes until potato is fork tender.

Meanwhile, heat a large skillet over medium-high heat. Add ham cubes and cook until brown and crisp on all sides.
Remove from heat and set aside.

Process your potato mixture in your blender in batches until smooth. Return blended liquid to Dutch oven and stir in peanut butter. Cook over medium-low heat until smooth stirring often. Stir in cream, salt, pepper and continue cooking until heated through.

Serve in bowls topped with ham cubes, garnish with fresh rosemary (optional).