Potato Meatloaf Soup
This quick comfort soup tastes rich and delicious anytime of the year. It is the perfect solution for leftover meatloaf and potatoes.
- 4 tbsp butter
- 1/3 c. flour
- 4 c. skim or 2% milk
- 1/2 tsp garlic salt
- 1/2 tsp black pepper (or red pepper if you prefer spicy)
- 2 cups cooked, peeled, diced potato
- 1/4 cup shredded cheddar cheese
- 3 or 4 scallions, chopped
- 2 tbsp Greek yogurt
- 2 tbsp light sour cream
- 1 1/4 cup cubed meatloaf
Melt the butter in a large saucepan.
Stir in flour and cook for about 30 seconds.
Whisk in the milk and stir in salt and pepper.
Cook over medium heat, stirring occasionally until it thickens.
Stir in potato, cheese, scallion, yogurt and sour cream.
Cook until it begins to bubble.
Stir in the meatloaf and cook for about 3 minutes until heated through.
This recipe serves 4 people.