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Pear Potato Soup

Pear potato soup is a creamy American blend of tender Yukon gold potatoes and ripe pears, simmered until soft and blended silky smooth. Finished with heavy cream and warm nutmeg, then topped with gorgonzola, candied walnuts, and honey for a refined golden spoonable texture.
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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 peeled, cored and chopped
  • 2 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 2 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
  • 0.5 tsp salt to taste
Topping
  • 0.25 cup crumbled gorgonzola or blue cheese
  • 0.25 cup candied walnuts
  • 1 tbsp honey drizzle
  • 1 tbsp fresh thyme for garnish

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat, then add the diced onion and sauté for 5 minutes until soft and golden.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
Simmer soup
  1. Add the broth, cubed potatoes, and chopped pears to the pot, then stir to combine.
  2. Add the thyme leaves, bring the mixture to a boil, then 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 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 allow it to run until completely smooth. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on low to avoid separating the cream. Freezing is not recommended because the dairy may break after thawing. If you want a dairy-free version, swap the heavy cream for a full-fat coconut cream and use dairy-free blue cheese or omit the cheese for a different but still creamy finish.