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Pear Potato Soup

Pear potato soup made silky-smooth by simmering pears and Yukon gold potatoes, then blending until completely uniform. Finished with heavy cream and warm thyme, topped with gorgonzola, candied walnuts, honey, and fresh thyme.
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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 pears ripe, peeled, cored and chopped
  • 2 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 2 garlic minced
  • 4 cup broth vegetable or chicken
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp fresh thyme leaves
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • salt to taste
Toppings
  • gorgonzola or blue cheese crumbled
  • candied walnuts
  • honey drizzle
  • fresh thyme for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté and simmer
  1. Melt 2 tablespoons 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, stirring just until fragrant.
  3. Add the broth, cubed Yukon gold potatoes, and chopped pears to the pot.
  4. Add 1 tablespoon fresh thyme leaves, then bring the soup to a boil.
  5. Reduce to a simmer and cook for 25 minutes, until both potatoes and pears are completely tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender until no chunks remain.
  2. Stir in 1 cup heavy cream, then season with nutmeg, white pepper, and salt.
Serve
  1. Serve hot with crumbled gorgonzola or blue cheese, candied walnuts, and a drizzle of honey.
  2. Finish each bowl with fresh thyme for a bright, herb-flecked look.

Notes

Pro tip: blend while the soup is hot for the smoothest texture, and taste before adding salt since broth brands vary. Store in the refrigerator up to 4 days in a sealed container; reheat gently, as cream-based soups can thicken when cooled. Freezing is not recommended due to potential texture changes after thawing. For a dairy-light swap, use half-and-half instead of heavy cream and finish with extra thyme for balance.