Easy Prime Rib Cheddar Potato Soup

There’s nothing quite like a bowl of warm, hearty soup to bring comfort on a chilly day, and this Easy Prime Rib Cheddar Potato Soup is exactly that. Perfect for cozy evenings at home, family gatherings, or even a festive holiday meal, this soup transforms leftover prime rib into a creamy, flavorful dish everyone will love.

Inspired by the tradition of turning leftover roasts into comforting meals, this recipe is all about simplicity and flavor. The tender pieces of prime rib pair beautifully with creamy potatoes and rich cheddar cheese, creating a dish that feels indulgent yet approachable. Whether you’re feeding a crowd or simply treating yourself, this soup is a celebration of rich flavors, ease of preparation, and the joy of comfort food.

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Ingredients

• 2 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 3 medium carrots, peeled and diced

• 3 celery stalks, diced

• 4 cups diced potatoes (Yukon Gold or Russet work best)

• 4 cups beef broth (or homemade stock)

• 2 cups milk

• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese

• 2 cups leftover prime rib, diced into small pieces

• 1 teaspoon Dijon mustard

• 1 teaspoon smoked paprika

• Salt and black pepper, to taste

• 2 tablespoons fresh parsley, chopped (for garnish)

• Optional: chives or green onions, chopped, for garnish

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Directions

1. Prepare the vegetables

In a large soup pot, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender and fragrant, about 5–7 minutes.

2. Cook the potatoes

Add the diced potatoes to the pot and stir to combine. Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15–20 minutes.

3. Blend the soup (optional)

For a creamier texture, use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, you can transfer half of the soup to a blender, puree it, and return it to the pot.

4. Add dairy and seasonings

Stir in the milk and heavy cream, followed by the Dijon mustard and smoked paprika. Allow the soup to simmer gently for 5 minutes, stirring occasionally.

5. Incorporate cheese and prime rib

Lower the heat and gradually add the shredded cheddar cheese, stirring until it melts smoothly into the soup. Then, add the diced prime rib and allow it to warm through without overcooking, about 3–5 minutes.

6. Taste and adjust

Season the soup with salt and black pepper according to your preference. Be cautious with the salt, especially if your prime rib or broth is already seasoned.

7. Serve and garnish

Ladle the soup into bowls and garnish with fresh parsley. Optional garnishes like chopped chives or green onions add color and a subtle flavor boost. Serve with crusty bread or soft dinner rolls for a complete meal.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Yield: 6–8 servings

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Why This Recipe Works

This Prime Rib Cheddar Potato Soup hits all the comfort-food notes: creamy, cheesy, hearty, and full of rich, savory flavor. Using leftover prime rib ensures the beef is tender, juicy, and perfectly seasoned, while the combination of milk, cream, and cheddar gives the soup a luxurious texture.

Unlike many heavy soups, this recipe balances richness with freshness. Carrots and celery provide a subtle sweetness and aromatic depth, while potatoes create a smooth, hearty base. The smoked paprika adds a gentle warmth, enhancing the overall flavor without overpowering the beef or cheese.

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Tips for the Perfect Soup

1. Choose the right potatoes: Yukon Gold or Russet potatoes are ideal for soups because they break down slightly, thickening the broth naturally while maintaining some texture.

2. Use sharp cheddar: A stronger cheddar adds depth and richness, which pairs beautifully with the savory prime rib.

3. Don’t overcook the beef: Leftover prime rib is already cooked, so simply warming it through prevents it from becoming tough.

4. Adjust consistency: If you prefer a thicker soup, reduce the broth slightly or blend more of the potatoes. For a thinner, lighter soup, add a splash of milk or broth before serving.

5. Make it ahead: This soup tastes even better the next day as the flavors continue to meld. Store in an airtight container in the fridge for up to 3 days and reheat gently.

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Variations to Try

• Spicy Cheddar Soup: Add a pinch of cayenne pepper or crushed red pepper flakes for a gentle kick.

• Loaded Prime Rib Potato Soup: Top with crispy sautéed onions, diced tomatoes, or a sprinkle of extra cheese for a “loaded” version.

• Herb-Infused Soup: Stir in fresh thyme or rosemary during cooking for a fragrant, herbaceous note.

• Vegetable Boost: Add corn, peas, or chopped spinach for a nutrient-rich twist.

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Serving Suggestions

This soup pairs beautifully with a variety of sides:

• Warm, buttery crusty bread or soft dinner rolls

• A crisp green salad with a light vinaigrette to balance the richness

• Garlic bread or cheesy biscuits for an indulgent twist

• A simple side of roasted vegetables for added texture and flavor

For a heartier meal, serve the soup as a starter and follow with a fresh salad or roasted vegetable dish. It also works wonderfully as a standalone meal for busy weeknights when you want something comforting but quick.

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Frequently Asked Questions

1. Can I make this soup with fresh prime rib instead of leftovers?

Absolutely! While this recipe is perfect for using leftover prime rib, you can also make it with freshly cooked beef. Simply cook your prime rib to your preferred doneness—medium-rare to medium works best for tenderness—then let it rest for at least 10–15 minutes to allow the juices to redistribute. After resting, dice the beef into bite-sized pieces. Add it to the soup at the very end of the cooking process and warm it gently. This ensures the beef stays tender and juicy rather than overcooked. Using fresh prime rib also gives the soup a slightly more vibrant, beef-forward flavor, making it feel like an indulgent restaurant-quality dish in the comfort of your home.

2. Can I use a different type of cheese?

Yes! Sharp cheddar cheese is recommended because it melts smoothly and has a rich, tangy flavor that complements the beef and potatoes. However, you can experiment with other cheeses to create a unique twist on the recipe. Monterey Jack will give the soup a milder, creamier taste, while Gruyère adds a nutty, sophisticated note. Smoked cheeses can introduce a subtle depth and warmth, perfect if you enjoy a slightly smoky undertone. If you’re combining cheeses, just make sure they melt well and integrate fully into the soup, avoiding clumps. Stirring slowly over low heat helps achieve a perfectly creamy consistency.

3. Can I freeze this soup?

Yes, this soup can be frozen, but you need to take a few precautions. Avoid adding the milk, heavy cream, or cheese before freezing, as dairy can separate and affect texture when thawed. Instead, freeze the soup base with the vegetables, broth, and beef. When ready to eat, thaw the soup completely in the refrigerator overnight, then reheat gently on the stove over medium-low heat. Once warmed through, stir in the milk, cream, and shredded cheddar cheese until fully incorporated. Freezing this way preserves the flavor and allows you to enjoy a fresh-tasting bowl even days later.

4. How can I make this soup lower in calories without losing flavor?

You can easily make this soup lighter while keeping it satisfying. Substitute part or all of the heavy cream with milk or a lower-fat cream alternative. Reduce the amount of cheese or choose a lower-fat variety while still keeping enough to maintain richness. Another great way to add bulk and nutrition without extra calories is to increase the quantity of vegetables, such as carrots, celery, or even a handful of spinach or peas. These additions add texture, fiber, and vitamins, helping you feel full while keeping the soup lighter. You can also use a bit more broth to maintain a creamy consistency without adding heaviness.

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Why You’ll Love This Recipe

This Easy Prime Rib Cheddar Potato Soup is the ultimate comfort food. It’s rich, creamy, and packed with flavor, yet simple enough for a weeknight dinner. The versatility of using leftover prime rib makes it a perfect solution for reducing food waste while creating a meal that feels luxurious.

The combination of tender beef, creamy potatoes, and melted cheddar cheese hits every note of warmth and satisfaction. Whether you’re serving it to a crowd or enjoying a quiet evening at home, this soup is bound to become a favorite in your recipe rotation.

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A Cozy Meal for Any Occasion

Soup has always been a symbol of warmth and togetherness, from family dinners to festive holidays. This Prime Rib Cheddar Potato Soup embodies that feeling perfectly. Imagine gathering around the table, the aroma of cheddar and beef filling the air, with bowls of steaming soup ready to comfort and delight every guest.

Not only is it delicious, but it’s also versatile. Perfect for a winter night, a post-holiday meal with leftover roast, or even a casual dinner with friends, this recipe fits any occasion. The ease of preparation combined with indulgent flavors makes it one you’ll return to time and time again.

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Conclusion

If you’re looking for a soup that’s rich, comforting, and irresistible, look no further than this Easy Prime Rib Cheddar Potato Soup. It’s the perfect way to transform leftover prime rib into a meal that feels both luxurious and homey.

Creamy, cheesy, and full of hearty flavors, this soup is a celebration of simple ingredients done right. With a few fresh vegetables, flavorful seasonings, and your leftover prime rib, you can create a dish that’s perfect for sharing—or keeping all to yourself.

Try this recipe today, and discover how easy it is to turn leftovers into a soul-warming, crowd-pleasing meal that will have everyone asking for seconds.

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