This is the ideal leftovers delivery system.
The one thing that we love about the weather getting colder (aside from the holidays and making a good fire) is that our love of soups and stews really gets to shine during the fall and winter months. As the temperatures drop, the desire to have a hot and savory soup for dinner goes up. And, there’s nothing like homemade. Plus, this recipe for leftover meatloaf soup uses up what you’ve already got in the fridge, making it a double win.
Serves 4
15m prep time
20m cook time
INGREDIENTS
4 tbsp butter
1/3 cup flour
4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked, potato cut into 1/ 2†cubes (2-3 potatoes)
1/2 cup shredded cheddar cheese, plus extra for garnish
3 scallions, chopped
3 tablespoons plain yogurt
1 1/2 cups crumbled leftover meatloaf (or use 1 lb cooked ground beef as a substitute)
PREPARATION
Over medium-low heat melt butter and whisk in flour. Cook for 1 minute whisking the whole time.
Continue to whisk while adding in milk, salt, and pepper. Cook until soup base thickens, about 10-15 minutes.
Add in potato, cheese, scallion, yogurt and sour cream and stir. Cook until soup begins to bubble. Add in meatloaf (or cooked ground beef if you don’t have any leftover meatloaf on hand) and cook about 5 minutes to heat the meatloaf crumbles.
Top with shredded cheddar cheese for garnish.
