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Pear Potato Soup

Pear potato soup is a silky, pale-golden blend made by simmering pears and Yukon gold potatoes until tender, then blitzing until completely smooth. Finished with heavy cream and warm spices, it’s topped with gorgonzola, candied walnuts, honey, and thyme for a refined savory-sweet bite.
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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
  • 2 lb Yukon gold potatoes
  • 1 onion
  • 2 garlic cloves
  • 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; start small and adjust at the end
Topping
  • 0.25 cup crumbled gorgonzola or blue cheese
  • 0.5 cup candied walnuts
  • 1 tbsp honey
  • 1 tbsp fresh thyme

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté and simmer
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the diced onion for 5 minutes until soft and golden, stirring as needed to prevent browning.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the broth, cubed Yukon gold potatoes, and chopped pears to the pot, stirring to combine.
  4. Add the fresh thyme leaves, bring the mixture to a boil, then simmer for 25 minutes until both potatoes and pears are completely tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender, pulsing until no visible 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 for an elegant presentation.

Notes

Pro tip: blend while the soup is hot for the silkiest texture—if it feels too thick after blending, loosen with a splash of broth. Store covered in the refrigerator up to 4 days; reheat gently on the stovetop or microwave and stir to recombine. Freezing is not recommended because the cream may separate after thawing. Dietary swap: for a lighter version, use half-and-half instead of heavy cream, then blend slightly longer for a smoother mouthfeel.