Recipe courtesy of Food Network Kitchen
Total:
50 min
Active:
15 min
Yield:
8 cups for 2 servings
Level:
Easy

Ingredients

Directions

In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.

Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan

IDEAS YOU'LL LOVE

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Gnocchi with Bacon and Escarole

Recipe courtesy of Food Network Kitchen

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Hangover Soup

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

French Onion Soup

Recipe courtesy of Tyler Florence

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking