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Pear Potato Soup

Pear potato soup is silky and smooth, simmered until potatoes and pears are completely tender, then blended for a refined texture. Finished with a creamy swirl, gorgonzola crumble, candied walnuts, honey drizzle, 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: 410
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 cloves garlic, minced
  • 4 cup vegetable or chicken broth
  • 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
  • crumbled gorgonzola or blue cheese for serving
  • candied walnuts for serving
  • drizzle of honey for serving
  • fresh thyme for serving

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat and sauté the onion for 5 minutes until soft and golden, stirring occasionally. Watch for translucent onion edges and a light golden color.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant. Keep it moving so it doesn’t brown.
Simmer until tender
  1. Add the broth, cubed potatoes, and chopped pears, then stir to combine. Scrape up any browned bits from the bottom of the pot.
  2. Add the fresh thyme leaves and bring the mixture to a boil over medium-high heat, then reduce to a simmer. Bubble gently across the surface.
  3. Simmer for 25 minutes until both the potatoes and pears are completely tender. You should be able to easily pierce a potato cube with a fork.
Blend and season
  1. Blend the soup completely smooth with an immersion blender. Blend until no pear or potato bits remain.
  2. Stir in the heavy cream and season with nutmeg, white pepper, and salt. Taste and adjust salt so the flavors pop.
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. Finish with a visible swirl and varied textures on top.

Notes

For the silkiest texture, blend while the soup is hot and keep the immersion blender fully submerged to reduce bubbles. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, stirring until smooth. Freezing is not recommended because the cream can separate after thawing. If you want a lighter option, replace the heavy cream with evaporated milk (similar richness with fewer calories).