Pear Pecorino Potato Soup

Makes about 4 cups (recipe can easily be doubled). I found this recipe at http://cookingwithamy.blogspot.com/2007/09/pear-pecorino-potato-soup-recipe.html. I have used canned pears (15.25 oz) in their own juice. Once, I used the juice in place of some of the water and it threw off the balance. This recipe perfectly balances the savory cheese/milk and sweet pear as is.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 4  russet potatoes
• 1  pear
• 2  cups water
• 1  cup chicken broth
• 1⁄2 cup milk
• 1⁄4 cup  pecorino cheese
•  salt and pepper

Directions

1. Peel and chop the potatoes (medium to large, this is important, if they are too big you'll need a bit more water or you'll have mashed potatos) into thumb-sized chunks. Peel, core and chop the pear. Grate the cheese.
2. Add pear and potato to saucepan and cover with water and broth. Simmer until potatoes are soft, about 15 minutes.
3. Add the cheese and stir until fully melted.
4. Add the milk and a few grinds of pepper.
5. Puree in blender in batches, until thick and creamy. Taste and season to taste.