Name: Potato Pear Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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

Description

Potatoes and pears together make this sweet and savory soup!

Ingredients

Scale

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

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Instructions

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.
Use an immersion blender to puree the soup. Or transfer to a blender in small batches and pulse until pureed.
Return to saucepan and stir in heavy cream. Season generously with salt and freshly-cracked black pepper. Serve immediately.