Ingredients
1tbspbutter or olive oil
1large leek,thinly sliced, dark green parts discarded
3clovesgarlic,minced
2lbsRusset potatoes,peeled and roughly diced
2pears,cored and diced
4cupschicken broth,or vegetable broth
1tbspfresh rosemary,finely chopped
½cupheavy cream
Salt and black pepper,to taste
Preparation
Heat butter in a medium saucepan over medium-high heat. Add the white and light-green parts of the leek, and saute for 5 minutes until tender, stirring occasionally.
Add garlic, potatoes and pears and saute for an additional 2 minutes. Add broth and chopped fresh rosemary and bring to a boil.
Reduce heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
Use an immersion blender to puree the soup. Or transfer to a blender in small batches and pulse until pureed.
Return to saucepan and stir in heavy cream. Season generously with salt and freshly-cracked black pepper. Serve immediately.
