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Pear Potato Soup

Pear potato soup is a silky, blended American soup made by simmering potatoes and pears until tender, then finishing with heavy cream. Top it with crumbled gorgonzola, candied walnuts, honey, and fresh thyme for sweet-savory balance.
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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 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
  • Salt to taste
Topping
  • 0.5 cup Crumbled gorgonzola or blue cheese
  • 0.5 cup Candied walnuts
  • 1 tbsp Honey drizzle
  • 1 tbsp Fresh thyme for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the soup base
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 5 minutes until soft and golden. Stir occasionally so the onion browns lightly.
  2. Add the minced garlic and cook for 1 minute, until fragrant. Keep the heat at medium so the garlic doesn’t brown.
  3. Add the broth, cubed potatoes, and chopped pears to the pot. Scrape up any browned bits from the bottom.
  4. Add the fresh thyme leaves, then bring the mixture to a boil. Watch for steady bubbles across the surface before reducing heat.
  5. Simmer for 25 minutes until both potatoes and pears are completely tender. A fork should slide easily through the potato pieces.
Blend, season, and serve
  1. Blend the soup completely smooth with an immersion blender. Blend until the texture looks velvety with no visible chunks.
  2. Stir in the heavy cream, then season with nutmeg, white pepper, and salt to taste. Taste and adjust salt at the end for balanced flavor.
  3. Serve the soup warm and top each bowl with crumbled gorgonzola or blue cheese, candied walnuts, a drizzle of honey, and fresh thyme. Finish with an even swirl so the topping stays visible.

Notes

For the smoothest texture, blend while the soup is hot and keep the immersion blender moving to avoid air bubbles. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of broth or cream if needed. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar silky consistency.