Potato Pear Soup
Ingredients
The soup base
-
1
Tbsp.
butter or olive oil
-
1
large
leek, white and light-green parts thinly sliced
-
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
The finishing touches
-
½
cup
heavy cream
-
Salt and black pepper, to taste
Instructions
- 1. Heat butter in a medium saucepan over medium-high heat and sauté the leek for 5 minutes until tender.
- 2. Add garlic, potatoes, and pears, and sauté for an additional 2 minutes.
- 3. Pour in the broth and add rosemary, bringing the mixture to a boil.
- 4. Reduce heat to medium-low and simmer for 15-20 minutes until potatoes are fork-tender.
- 5. Use an immersion blender to puree the soup or blend in small batches until smooth.
- 6. Return the soup to the saucepan, stir in heavy cream, and season with salt and pepper.
- 7. Serve immediately.
Nutrition Facts (estimated)
Servings
2-4
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
30mg
You might also like