Leftover Prime Rib and Potato Soup is a hearty, high protein soup that gives your leftover holiday roast a whole new purpose.
If you have extra prime rib sitting in the refrigerator after Christmas dinner, this is a delicious way to use it without serving the same meal again.
You have tender pieces of beef, chunky potatoes, and vegetables in a rich, creamy broth. It’s filling enough to serve as dinner, especially on a cold evening when you want something warm and comforting.
This recipe uses cooked prime rib, so there’s no need to spend hours preparing the beef.
A large Dutch oven gives you plenty of room for the potatoes and broth, and a potato masher helps thicken the soup without blending everything smooth.
The potatoes stay partly chunky, and the beef gets added near the end so it doesn’t spend too much time cooking again.
With 22 grams of protein per serving, this beef and potato soup makes a satisfying meal from leftovers you already have. Add some crusty bread on the side if you want something to soak up that creamy broth.
Why You’ll Love This Leftover Prime Rib and Potato Soup
A Delicious Way to Use Expensive Leftovers
Prime rib isn’t cheap, so you certainly don’t want any of it going to waste. This recipe gives those extra slices a completely different purpose instead of serving another roast beef dinner.
Thick and Creamy Without Blending
Mashing just some of the potatoes thickens the broth naturally. You still have plenty of tender potato chunks, so the soup has a nice, hearty texture.
Plenty of Protein
Each serving has approximately 22 grams of protein. Between the beef and potatoes, this soup makes a filling main dish without needing much on the side.
Great for Cold Weather
A bowl of creamy beef and potato soup is especially good when temperatures drop. The herbs and savory beef broth give it that comforting, homemade flavor you want in a warm winter meal.
Uses Familiar Ingredients
You probably already have several of the vegetables and seasonings in your kitchen. Once you have the leftover prime rib, the rest is made with everyday grocery store ingredients.
Ingredient Substitutions
Olive Oil
Avocado oil or unsalted butter works great in place of olive oil.
Yellow Onion
White onion is a good substitute. Sweet onion also works, although it gives the soup a slightly sweeter flavor.
All-Purpose Flour
Use a gluten-free all-purpose flour blend if you need to avoid wheat. Choose one intended for thickening sauces and soups.
Low-Sodium Beef Broth
Regular beef broth works, but reduce the added salt since regular broth usually contains more sodium. Beef stock is another good option.
Yukon Gold Potatoes
Russet potatoes work great if that’s what you have. They break down more easily, so the soup may turn out a little thicker.
Dried Thyme
Use 1 tablespoon of fresh thyme instead of 1 teaspoon dried.
Dried Rosemary
Use 1½ teaspoons of finely chopped fresh rosemary in place of the dried rosemary.
Leftover Cooked Prime Rib
Leftover roast beef is a great alternative. Choose tender, cooked beef and trim away excess fat before adding it to the soup.
Heavy Cream
Half-and-half works if you prefer a lighter broth. The soup won’t be quite as rich or thick.
Fresh Parsley
Fresh chives make a good substitute if you want a mild onion flavor instead.
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RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
Leftover Prime Rib and Potato Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tablespoon all-purpose flour
- 4 cups low sodium beef broth
- 1½ pounds Yukon Gold potatoes peeled and cut into ¾-inch cubes
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1½ pound leftover cooked prime rib trimmed of excess fat and cut into bite-sized pieces
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 2 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Sprinkle the flour over the vegetables. Stir and cook for 1 minute.
- Slowly pour in the beef broth, stirring until the flour is mixed into the liquid.
- Add the potatoes, thyme, rosemary, smoked paprika, salt, black pepper, and bay leaf. Stir to combine.
- Increase the heat to medium-high and bring the soup to a gentle boil.
- Reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
- Remove and discard the bay leaf.
- Use a potato masher to gently mash some of the potatoes in the pot, leaving plenty of chunks.
- Add the cooked prime rib and Worcestershire sauce. Stir and simmer over low heat for 5 minutes, until the beef is heated through. Do not boil.
- Stir in the heavy cream and cook over low heat for 2 to 3 minutes, until warmed through.
- Remove from heat and stir in the parsley.
- Ladle into bowls and serve warm.
Notes
Tips and Tricks
Trim the Beef – Remove large pieces of fat from the leftover prime rib so the soup doesn’t become overly greasy. Keep the Beef Tender – Since the prime rib is already cooked, avoid boiling it. Gentle heat keeps the pieces from becoming tough. Adjust the Thickness – Mash more potatoes for a thicker soup. Add a little extra beef broth if it becomes too thick. Watch the Salt – Prime rib may already be heavily seasoned. Taste the soup before adding any extra salt. Cut Even Potatoes – Keep the potato cubes about the same size so they cook evenly.Storing and Reheating
Refrigerating – Store in an airtight container in the refrigerator for up to 3 to 4 days, counting from when the prime rib was originally cooked. Refrigerate promptly, within 2 hours of serving. Freezing – Freeze in airtight, freezer-safe containers for up to 2 to 3 months for best quality. The potatoes may become softer, and the cream may separate slightly after thawing. Reheating – Heat in a saucepan over medium-low heat, stirring occasionally, until the soup reaches 165°F. Add a splash of beef broth if needed. Thawing – Thaw frozen soup overnight in the refrigerator before reheating.Nutrition
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