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

2 tablespoons sour cream

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.

*found this recipe on https://12tomatoes.com/