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On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Source: Martha Stewart Living, January 2010



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How would you rate this recipe?
  • VAK831
    11 SEP, 2018
    I have made this for the past couple of winters. It's great for snow storms and blizzards that blow through Connecticut ever year. This year I have request now, in September. This is a delicious soup. Easy to make and beautiful to the eye. Fills you up. Martha Stewart has a winner with this one.
  • sallymason1gma
    23 NOV, 2016
    This is a superb soup with delicate and complex flavours. I substituted cavallo nero for escarolle as we can't get it easily here in the UK. Leeks, cavallo nero, mint, potatoes and carrots were all from my garden so very economical too! I loved the slightly Middle Eastern tone that the mint, lemon juice and chickpeas gave to the flavour. Two friends said it's the best soup they've ever tasted! It's now set to become a staple winter warmer at my house!
  • MS12067092
    13 JAN, 2016
    I made this for my family since we've all been fighting off the sniffles. It was delicious! I made some changes to use up left-overs & cater to my family's preferences: I made bone broth from a left-over rotisserie chicken & saved the meat to add later, I used onion instead of leaks (no time to clean leaks with 3 hungry kids), I used rosemary, thyme and fennel fronds to season the broth & used the fennel root in the soup. I also added noodles, extra broth & kale instead of escarole. YUM!
  • Kelly Braucht
    20 FEB, 2015
    made this tonight, it was very good and will make again. So many arrays of flavors, I love it. I did not add squash everything else I did. Its snowing tonight and this is perfect
  • Fatsata
    9 NOV, 2014
    I loved this recipe. I modified it slightly based on what I had on hand. Didn't add the squash, substituted bok choi for the escarole and used white beans instead of chickpeas. It was delicious and loved that it stood up to my customization. A must-make winter soup.
  • Cookinggal1
    14 JAN, 2014
    One of the best soups I have ever made. I tweaked it for my meat loving family and added some cooked, crumbled spicy chicken sausage, which meant I did not have to add the pepper flakes. Also, did not use all of the escarole and added an extra cup of broth to balance out the sausage. Family already wants me to make it again.
  • WMBess
    12 NOV, 2013
    Excellent soup dill is a welcome flavor - we make it every year!!
  • DanniL
    1 NOV, 2013
    Great comfort food for fall. I made a half recipe, and it easily served 5-6. I wasn't able to find escarole so substituted spinach. Will definitely make this one again. Flavor even better the following day.

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