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Pear Potato Soup

Pear potato soup blends Yukon Gold potatoes and ripe pears into a smooth, creamy soup with a gentle thyme flavor. Simmer the ingredients until the potatoes are fork-tender, then finish with heavy cream for a silky texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 pears medium, peeled, cored, and chopped
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 4 cup low-sodium vegetable broth
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper plus more to taste
  • 0.5 cup heavy cream

Equipment

  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the pears, potatoes, broth, thyme, salt, and pepper.
  4. Bring the soup to a boil over medium-high heat.
  5. Reduce the heat to low, cover, and simmer for 18 to 22 minutes, until the potatoes are easily pierced with a fork.
  6. Remove the pot from the heat.
  7. Blend the soup until smooth with an immersion blender.
  8. Stir in the heavy cream.
  9. Warm the soup over low heat for 2 to 3 minutes without boiling.
  10. Taste and adjust the salt and pepper before serving.

Notes

For the smoothest texture, blend until no potato pieces remain. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream may affect the texture when thawed. For a dairy-free variation, use olive oil instead of butter and coconut cream instead of heavy cream.