Ingredients

4 tablespoons butter
4 medium potatoes, peeled and diced
4 pears, peeled, cored and diced
1 shallot, chopped
4 cups chicken stock
1/2 cup heavy cream
Chopped chives for garnish

Directions

In a large saucepan, heat the butter. Saute the potato, pear and shallot for about 5 minutes. Add the chicken stock; bring to a boil, reduce the heat, cover and simmer for about 15 minutes. Puree with the cream in a food processor. Reheat and serve with a sprinkling of chives.