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Pear Potato Soup

Pear potato soup with silky smooth blending, simmered until potatoes and pears are completely tender, then finished with heavy cream for a pale golden texture. Topped with gorgonzola, candied walnuts, and a drizzle of honey for sweet-savory contrast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 ripe pears peel, core, and chop
  • 2 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 cup vegetable or chicken broth choose one
  • 1 cup heavy cream for finishing
  • 2 tbsp unsalted butter
  • 1 tbsp fresh thyme leaves
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 0.25 salt to taste
Toppings
  • 0.5 crumbled gorgonzola or blue cheese for serving
  • 0.5 candied walnuts for serving
  • 1 tbsp drizzle of honey for serving
  • 1 tbsp fresh thyme for serving

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Sauté aromatics
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the diced onion for 5 minutes until soft and golden.
  2. Add the minced garlic and cook for 1 minute until fragrant.
Simmer until tender
  1. Add the broth, cubed potatoes, and chopped pears to the pot, then stir to combine.
  2. Add the fresh thyme leaves, bring everything to a boil, then simmer for 25 minutes until both the potatoes and pears are completely tender.
Blend and finish
  1. Blend the soup completely smooth using an immersion blender.
  2. Stir in the heavy cream, then season with nutmeg, white pepper, and salt to taste.
Serve
  1. Ladle the soup into bowls and top each serving with crumbled gorgonzola or blue cheese, candied walnuts, a drizzle of honey, and fresh thyme.

Notes

For the silkiest texture, blend while the soup is hot and blend until no pear or potato bits remain. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid thinning. Freezing is not recommended because the cream may change texture. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter result.