Lamb, Leek and Potato Soup

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I’ve mislaid my sensation for fatty cuts of lamb, which are retired of measurement with however I navigator and devour today. Luckily, it’s casual to bargain thin portions of boneless limb of lamb that tin beryllium chopped into strips for stir-frying oregon grilling, cubed for kebabs oregon diced for a soup. The past is what I’ve done here.

Leeks and potatoes are the main ingredients, with a parsnip thrown successful for sweetness and cumin for a small inheritance flavor. Pearl barley brings substance and a flimsy thickening to the broth.

The crockery tin beryllium made a time successful advance.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 8-10

1 tablespoonful olive oil
1 lb boneless limb of lamb, trimmed of each fat, chopped into 1/2-inch dice
1 1/4 pounds leeks (see NOTE)
Salt
1 1/2 teaspoons crushed cumin, oregon to taste
Freshly crushed achromatic pepper
4 cups low-sodium oregon homemade chickenhearted broth
2 cups water
1/4 cupful pearl barley (see headnote)
1/2 lb all-purpose potatoes, peeled and chopped into 1/4-inch dice
1 ample parsnip, peeled and woody halfway removed, the remaining soma chopped into 1/4-inch dice
1 oregon 2 tablespoons chopped caller parsley (optional)

Nutritional Facts

Per serving (based connected 10)

Calories
180
Fat
7 g
Saturated Fat
3 g
Carbohydrates
18 g
Sodium
105 mg
Cholesterol
30 mg
Protein
13 g
Fiber
3 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 8, 2011

Updated March 13, 2026