Make Ahead

Pear, Potato and Cheddar Soup

September 15, 2011
Author Notes

This recipe is based on a soup that used to be served at the Alexis Hotel cafe in Seattle. It quickly became a family favorite. The combination of pears, potatoes and cheddar cheese is just divine and perfect to welcome the fall season! —BlueKaleRoad

  • Serves 6
  • 4 -5 medium ripe pears, cored and cut into small pieces
  • 3 medium Yukon Gold potatoes, cut into small pieces
  • 3 ribs of celery, diced
  • 1 yellow onion, diced
  • 1 tablespoon fresh thyme
  • 3 tablespoons unsalted butter
  • 1/2 cup dry white wine (or use extra broth)
  • 5 cups vegetable broth
  • 4 cups cheddar cheese, grated
  • 1/2 cup heavy cream or half and half
  • Salt to taste
  • Croutons for serving (optional, I made some with whole grain raisin bread and they paired nicely)
In This Recipe
  1. In a soup pot (I use an 8 quart size), melt the butter and saute the pears, potatoes, celery, onion and thyme until soft, about 5-7 minutes. Add the wine and cook for a couple of minutes. Add the broth and bring to a boil. Reduce heat and simmer for 30 minutes.
  2. Using an immersion blender, puree the soup until smooth. Slowly mix in the grated cheese, cream and salt to taste. Stir until smooth and cheese is melted. If soup is too thick, add a little more broth. Heat until warm but do not boil.
  3. Ladle soup into cups, garnish with croutons if using, sip and enjoy!
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I am a passionate home cook for my family and friends. I recently started writing a food blog ( and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!