Description
This hearty and comforting soup is perfect for cozy evenings or using up leftover prime rib. Creamy potatoes, tender prime rib, and sharp cheddar cheese create a rich, flavorful dish that’s easy to make and loved by the whole family.
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)
-
4 cups beef broth
-
2 cups milk
-
1 cup heavy cream
-
2 cups shredded sharp cheddar cheese
-
2 cups leftover prime rib, diced
-
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
Instructions
-
In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables are tender.
-
Add diced potatoes and stir to combine. Pour in beef broth and bring to a boil. Reduce heat and simmer until potatoes are tender, 15–20 minutes.
-
For a creamier soup, partially blend with an immersion blender or puree half in a blender and return to pot.
-
Stir in milk, heavy cream, Dijon mustard, and smoked paprika. Simmer gently for 5 minutes.
-
Gradually add shredded cheddar cheese, stirring until melted. Add diced prime rib and warm for 3–5 minutes.
-
Season with salt and black pepper to taste.
-
Serve in bowls, garnished with parsley and optional chives or green onions.
Notes
-
Yukon Gold or Russet potatoes work best for a creamy texture.
-
Use sharp cheddar for rich flavor; substitute with Monterey Jack or Gruyère if desired.
-
Add prime rib at the end to prevent overcooking.
-
Soup can be made ahead and stored in the refrigerator for up to 3 days.
-
For a lighter version, reduce heavy cream or use lower-fat milk and cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes