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Easy Pear Potato Soup Recipe | Creamy Cozy Vegetarian Soup for Dinner

A silky, cozy pear and potato soup with gentle sweetness, savory depth, and a creamy finish. Easy one-pot vegetarian dinner that’s budget-friendly and perfect with toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

Ingredients

  • 2 large ripe pears (Bosc or Anjou), peeled, cored, and chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, chopped (optional)
  • 4 cups low-sodium vegetable broth
  • 1/2 cup cream or half-and-half (optional)
  • 2 tablespoons olive oil or butter
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • Pinch of ground nutmeg (optional)
  • 1–2 teaspoons lemon juice, to finish

Instructions
 

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and celery with a pinch of salt and cook, stirring, until soft and translucent, 5–7 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
  • Add the chopped pears and diced potatoes, then season with salt, pepper, and nutmeg, and cook 2–3 minutes.
  • Pour in the vegetable broth and add the bay leaf, bring to a boil, then reduce to a gentle simmer and cook until the potatoes are very tender, 15–18 minutes.
  • Remove and discard the bay leaf.
  • Blend the soup with an immersion blender until silky, or carefully blend in batches in a countertop blender, venting the lid.
  • Stir in the cream if using, add lemon juice to brighten, and adjust salt and pepper to taste.
  • If the soup is too thick, thin with a splash of broth or water.
  • Ladle into bowls and finish with desired toppings such as cracked pepper, a drizzle of olive oil, toasted nuts, or herbs.

Notes

Use ripe but firm pears for balanced sweetness and best texture. Season in layers and don’t skip a splash of acid at the end. For dairy-free, use olive oil and omit the cream or finish with coconut milk. Leftovers keep 4 days refrigerated and freeze up to 3 months (add cream after reheating).