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Potato Pear Soup

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x


Potatoes and pears together make this sweet and savory soup!


  • 1 Tbsp. butter or olive oil
  • 1 large leek, white and light-green parts thinly sliced (dark green parts discarded)
  • 3 cloves garlic, minced
  • 2 lbs. Russet potatoes, peeled and roughly diced
  • 2 pears, cored and diced
  • 4 cups chicken or vegetable broth
  • 1 Tbsp. finely chopped fresh rosemary
  • 1/2 cup heavy cream
  • Salt and black pepper, to taste


  1. Heat butter in a medium saucepan over medium-high heat. Add the white and light-green parts of the leek, and saute for 5 minutes until tender, stirring occasionally. Add garlic, potatoes and pears and saute for an additional 2 minutes. Add broth and chopped fresh rosemary and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork tender.
  2. Use an immersion blender to puree the soup. Or transfer to a blender in small batches and pulse until pureed.
  3. Return to saucepan and stir in heavy cream. Season generously with salt and freshly-cracked black pepper. Serve immediately.