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Pear Potato Soup With Gorgonzola

Pear potato soup with Gorgonzola is simmered until the potatoes are fork-tender, then blended smooth and finished with cream and crumbled cheese. Ripe pears add a subtle sweetness to this rich, savory soup.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 2 pears medium, ripe but firm, peeled, cored, and chopped
  • 4 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream
  • 4 oz Gorgonzola cheese crumbled

Method
 

  1. Melt the butter in a 5-quart pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the potatoes, pears, broth, thyme, salt, and pepper.
  4. Bring 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 very tender when pierced with a fork.
  6. Puree the soup in the pot with an immersion blender until smooth, or carefully blend it in batches and return it to the pot.
  7. Stir in the cream and Gorgonzola over low heat for 2 to 3 minutes, until the cheese is mostly melted and the soup is hot; do not let it boil.
  8. Taste and add more salt if needed.

Notes

For the smoothest texture, blend carefully in batches if not using an immersion blender. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. Use vegetable broth instead of chicken broth for a vegetarian option.