Peel, wash and cut the potatoes into small pieces. Peel and finely chop the onion. Drain the potatoes. Melt butter in a pot. Brown the potatoes in it. Add peanut butter and stock.
Bring to the boil and cook for about 20 minutes. Coarsely chop the peanuts, roast them in a pan without fat, take them out. Clean and wash the leek and cut into fine rings. Heat the oil in a pan, sauté the leek in it and take it out.
Cut the cabanossi into wafer-thin slices and fry them in the pan. Puree the soup. Stir in cream and season to taste with salt and chilli. Add leek, peanuts and cabanossi to the soup. Arrange in plates and sprinkle with chili again if necessary.