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.
For this soup the recipe calls for 1 1/2 cups crumbled leftover meatloaf. If you don’t have any on hand you can also use an equivalent amount of crumbled meatballs or just fry up 1 pound of ground beef instead, seasoned with salt and pepper of course.
This soup also calls for 2 cups cooked potatoes, which is another leftover you may already have in the fridge.
The base of this soup is made from a rue, a flour and butter mixture that makes this soup thick. Start by cooking the butter and flour together over medium-low heat for 1 minute, whisking the entire time.
Add in the milk, salt, and pepper and then continue to cook until soup base thickens, about 10-15 minutes. Once you have a creamy mixture then you add in the potato, cheese, scallion, yogurt, and sour cream and cook until it starts to bubble up. The combination of these ingredients gives this soup almost a loaded baked potato vibe, with the added flavor or meatloaf. It’s heavenly.
The final step before serving is to add the leftover meatloaf (or whatever you’re using) and to cook for another 5 minutes of so. If you want you can add a bit of shredded cheese on top of each serving for that extra bit of rich and creamy flavor.
If you’ve got leftovers in the fridge, this leftover meatloaf soup is a wonderful way to use it up. The flavors come together so well and make this a hearty soup that’s both filling and comforting. It’s hard to imagine a better way to battle the cold weather than with this warming soup.
Leftover Meatloaf Soup
15m prep time
20m cook time
- 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)
- 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.
Recipe adapted from Putting It All on the Table.