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Irish Lamb and Potato Soup Recipe

Irish · Soup · 105 min total

A hearty and comforting soup from the Emerald Isle, featuring tender lamb and potatoes in a savory broth with traditional herbs.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 4 medium potatoes, peeled and diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Heat oil in a large pot over medium-high heat. Brown lamb cubes in batches, about 3-4 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add onion and garlic, cook until softened, about 3 minutes.
3. Return lamb to pot. Add broth, water, potatoes, carrots, celery, thyme, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour or until lamb is tender.
5. Remove bay leaf. Season with salt and pepper. Serve hot, garnished with parsley.

Tips

• For a thicker soup, mash some of the potatoes against the side of the pot before serving.
• Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Substitute lamb with beef if desired.

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