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A creamy bowl of pear potato soup garnished with fresh thyme and spices is presented in a white cup with a gold rim, alongside a spoon.
Daniel

Creamy Pear and Potato Soup with Crispy Sage

A surprisingly elegant and comforting soup where sweet, ripe pears and earthy potatoes are blended into a velvety-smooth purée. Perfect for a cozy autumn meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup, Starter
Cuisine: American, Contemporary
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp Unsalted Butter or olive oil
  • 1 large Yellow Onion chopped
  • 3 cloves Garlic minced
  • 1.5 lbs Potatoes Yukon Gold or Russet, peeled and cut into 1-inch cubes
  • 2 large Ripe Pears such as Bartlett or Bosc, peeled, cored, and cubed
  • 4 cups Vegetable or Chicken Broth low-sodium
  • 0.5 cup Heavy Cream or full-fat coconut milk for dairy-free
  • 1 tsp Fresh Thyme Leaves or 1/4 tsp dried thyme
  • 0.25 tsp Freshly Grated Nutmeg
  • 1 tsp Salt or to taste
  • 0.5 tsp Freshly Ground Black Pepper or to taste
For the Crispy Sage Garnish (Optional)
  • 1 tbsp Olive Oil
  • 12 leaves Fresh Sage Leaves

Equipment

  • Large pot or Dutch oven
  • Immersion blender or standard blender
  • Small Skillet

Method
 

Sauté the Aromatics
    Simmer the Soup
      Prepare the Garnish (while soup simmers)
        Blend and Finish
          Serve

            Notes

            Pear Choice: Ripe Bartlett, Anjou, or Bosc pears work best for their sweetness and soft texture when cooked.
            Blending Safety: If using a standard blender, never fill it more than halfway with hot liquid. Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
            Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.