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Pear Potato Soup

Pear potato soup made with sautéed onion and garlic, then simmered until potatoes and pears are fully tender before blending silky smooth. Finished with heavy cream and nutmeg, 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 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
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp fresh thyme leaves
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 1 salt to taste
Topping
  • 1 crumbled gorgonzola or blue cheese
  • 1 candied walnuts
  • 1 honey drizzle
  • 1 fresh thyme

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 5 minutes until soft and golden.
  2. Add the garlic and cook for 1 minute.
Simmer until tender
  1. Add the broth, potatoes, and pears, then bring the mixture to a boil.
  2. Add the thyme, then simmer for 25 minutes until both 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 smoothest texture, blend while the soup is hot and keep the blender fully submerged to prevent splashing; if needed, blend a little longer until no pear or potato specks remain. Refrigerate leftovers in a sealed container for up to 3 days; freeze for up to 2 months (best flavor after reheating gently on low). To make it dairy-light, use half-and-half in place of heavy cream and skip/soften the gorgonzola topping if desired.