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–+ servings
Pear Potato Soup

Creamy Pear Potato Soup for Cozy Nights In

A comforting bowl of Creamy Pear Potato Soup that balances savory and sweet, perfect for a cozy night in.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter substitute with olive oil for dairy-free option
  • 1 Sweet Onion substitute with yellow onion if needed
  • 2 cloves Garlic no direct substitution recommended
  • 2 Boiling Potatoes can use Yukon Gold for buttery texture
  • 1 Carrot can be omitted or substituted with parsnips
  • 2 tablespoons Maple Syrup honey or agave can be used as alternatives
  • 2 Pears use ripe Bartlett or Bosc pears for best results
  • 1 teaspoon Fine Sea Salt table salt can be used
  • 1 teaspoon Fresh Thyme substitute with dried thyme (1/3 amount)
  • a pinch Nutmeg freshly ground is best; can omit if desired
  • 1 tablespoon Grey Poupon Dijon Mustard any Dijon mustard can substitute
  • 4 cups Broth (Vegetable or Chicken) can use homemade or store-bought
For the Topping
  • 1 cup Creme Fraiche substitute with sour cream or Greek yogurt if unavailable
  • Red Pepper Flakes optional; omit if a milder flavor is preferred

Equipment

  • large pot
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt 2 tablespoons of butter until bubbly but not browned. Add one finely chopped sweet onion and sauté for about 10 minutes until translucent.
  2. Increase heat to medium, stir in 2 minced garlic cloves, 2 peeled and diced boiling potatoes, and 1 chopped carrot. Cover and cook for an additional 10 minutes.
  3. Add 2 tablespoons of maple syrup, 2 diced ripe pears, 1 teaspoon fine sea salt, 1 teaspoon fresh thyme, and a pinch of nutmeg to the pot. Cook gently for about 5 minutes.
  4. Pour in 4 cups of broth and 1 tablespoon of Dijon mustard, stir to combine, then bring to a boil and reduce to a simmer. Cook for about 15 minutes until potatoes are tender.
  5. Transfer the soup in batches to a blender, fill halfway, leaving the lid slightly ajar. Blend until smooth and creamy, then return to pot.
  6. Ladle soup into bowls, top with a dollop of crème fraîche, fresh thyme, and a sprinkle of red pepper flakes.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently to maintain the creamy texture.

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