Creamy Potato Soup with Lamb and Lima Beans Recipe

Name: Creamy Potato Soup with Lamb and Lima Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, cut into 1/2-inch pieces; 3 garlic cloves, minced; 2 celery ribs, cut into 1/2-inch dice; Salt and freshly ground pepper; 1 tablespoon plus 1 teaspoon tomato paste; 4 cups chicken stock or low-sodium broth; 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks; 1 large carrot, cut into 1/2-inch dice; 1/2 pound cooked lamb, cut into bite-size pieces; 2 cups frozen lima beans (10 ounces); 2 tablespoons unsalted butter, at room temperature; 1 1/2 teaspoons harissa (see Note); 1 teaspoon chopped rosemary

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/2-inch pieces
3 garlic cloves, minced
2 celery ribs, cut into 1/2-inch dice
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon tomato paste
4 cups chicken stock or low-sodium broth
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 large carrot, cut into 1/2-inch dice
1/2 pound cooked lamb, cut into bite-size pieces
2 cups frozen lima beans (10 ounces)
2 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons harissa (see Note)
1 teaspoon chopped rosemary

1
In a large saucepan, heat the olive oil.
2
Add the onion, garlic and celery, season with salt and pepper and cook over moderately low heat, stirring occasionally, until the vegetables are softened, about 7 minutes.
3
Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute.
4
Add the stock and bring to a boil.
5
Add the potatoes and carrot, cover and simmer over low heat until the potatoes are tender, about 20 minutes.
6
With a slotted spoon, transfer the potatoes to a large, shallow bowl.
7
Add the lamb and lima beans to the soup; cover and simmer over low heat until the lima beans are tender, about 3 minutes.
8
Using a fork, mash the potatoes thoroughly, then blend in the butter, harissa and rosemary.
9
Stir the mashed potatoes into the soup, season with salt and pepper and serve.

1059

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, cut into 1/2-inch pieces, 3 garlic cloves, minced, 2 celery ribs, cut into 1/2-inch dice, and more.

Yes, Creamy Potato Soup with Lamb and Lima Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Potato Soup with Lamb and Lima Beans

How did you like this recipe?

Frequently Asked Questions