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Pear Potato Soup

Pear potato soup with silky blended texture, gently simmered until pears and Yukon gold potatoes turn tender. Finished with cream plus savory toppings like gorgonzola, candied walnuts, and a honey drizzle.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 ripe pears Peeled, cored, and chopped.
  • 2 lb Yukon gold potatoes Peeled and cubed.
  • 1 onion Diced.
  • 2 garlic cloves Minced.
  • 4 cup vegetable or chicken broth
  • 2 tbsp unsalted butter
  • 1 tbsp fresh thyme leaves
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 1 salt To taste.
  • 1 cup heavy cream
Toppings
  • 1 crumbled gorgonzola or blue cheese
  • 1 candied walnuts
  • 1 honey Drizzle.
  • 1 fresh thyme For garnish.

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Melt butter in a large pot over medium heat, then sauté onion for 5 minutes until soft and golden.
  2. Add garlic and cook for 1 minute, stirring so it becomes fragrant without browning.
Simmer pears and potatoes
  1. Add broth, potatoes, and chopped pears to the pot.
  2. Add fresh thyme, bring the soup to a boil, then simmer for 25 minutes until both potatoes and pears are completely tender.
Blend and finish
  1. Blend completely smooth using an immersion blender.
  2. Stir in heavy cream, then season with nutmeg, white pepper, and salt to taste.
Serve
  1. Ladle 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 smoothest texture, blend right after simmering while the soup is hot. Store leftovers in the refrigerator up to 4 days; freeze only the soup base (without toppings) up to 2 months and reheat gently, then add cream again if needed for silkiness. For a lighter version, use half-and-half instead of heavy cream and expect a slightly thinner mouthfeel.