Name: Creamy & Hearty Prime Rib Loaded Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 cups leftover cooked prime rib, chopped into small bite-sized cubes; 6 medium Russet potatoes, peeled and diced; 1 medium onion, finely chopped; 2 celery stalks, diced; 2 large carrots, peeled and diced; 3 garlic cloves, minced; 4 tablespoons butter; 1/4 cup all-purpose flour; 4 cups beef broth (low-sodium preferred); 2 cups whole milk; 1 cup heavy cream; 2 cups shredded cheddar cheese; Salt and black pepper to taste; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; 2 green onions, sliced thin; Additional shredded cheddar cheese; Sour cream; Chopped green onions; Croutons; Fresh cracked black pepper

Description

This soup is the ultimate comfort food—rich, creamy, and hearty with tender chunks of leftover prime rib and perfectly cooked potatoes. It’s perfect for cozy evenings, family dinners, or turning holiday leftovers into a luxurious meal everyone will love. Every spoonful is packed with flavor, making it a memorable dish for any occasion.

Ingredients

Scale

3 cups leftover cooked prime rib, chopped into small bite-sized cubes
6 medium Russet potatoes, peeled and diced
1 medium onion, finely chopped
2 celery stalks, diced
2 large carrots, peeled and diced
3 garlic cloves, minced
4 tablespoons butter
1/4 cup all-purpose flour
4 cups beef broth (low-sodium preferred)
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
Salt and black pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
2 green onions, sliced thin

Optional Toppings:

Additional shredded cheddar cheese
Sour cream
Chopped green onions
Croutons
Fresh cracked black pepper

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Instructions

In a large soup pot or Dutch oven, melt the butter over medium heat.
Add the chopped onions, celery, and carrots. Sauté until softened, about 5–7 minutes.
Add minced garlic and cook for another 1–2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well, forming a roux. Cook for 2 minutes.
Slowly whisk in the beef broth, ensuring there are no lumps.
Add diced potatoes, onion powder, garlic powder, thyme, salt, and pepper.
Bring mixture to a gentle boil, then reduce heat and simmer for 18–25 minutes until potatoes are tender.
Use a potato masher or immersion blender to blend a portion of the soup to your desired thickness.
Stir in the milk and heavy cream and warm gently—do not boil.
Add the shredded cheddar cheese and stir until fully melted and the soup is creamy.
Add the chopped prime rib, stirring to distribute evenly.
Simmer for an additional 5 minutes to heat everything through.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and top with optional cheese, sour cream, and green onions.

Notes

Russet potatoes provide the best creamy texture; Yukon Golds can also work.
Add extra broth or milk if the soup becomes too thick.
For a very smooth soup, blend fully before adding the prime rib.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently over low heat to maintain creaminess.

Prep Time: 15 minutes
Cook Time: 35 minutes