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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Creamy Potato Soup with Lamb and Lima Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions