Grandma Hall'S Potato Soup
Creamy grandma-style potato soup with tender potatoes, a hint of celery seed, and a smooth, comforting flavor perfect for cozy gatherings and family dinners.
Ingredients
Instructions
- Dice the potatoes.
- Cook the diced potatoes in water in a large pot until tender.
- When the potatoes are tender, add the milk (do not boil).
- In a small bowl, mix the flour, salt, and egg until crumbly.
- Add the flour mixture to the potatoes and milk, stirring constantly.
- Add celery seed and pepper to taste.
- Let the soup thicken; add water or milk to adjust the consistency as desired.
- Serve warm.
Tips & Substitutions
For a creamier texture, use half-and-half instead of milk or add a dollop of sour cream before serving. If you're out of celery seed, fresh celery or even a pinch of dried thyme can work as alternatives. Additionally, using russet potatoes will give you a fluffier consistency. For a heartier soup, consider adding diced ham or bacon.
Serving Suggestions
Serve this comforting potato soup with a side of crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with Old Fashion Cornbread for a rustic touch. For added flavor, top each bowl with shredded cheese, crispy bacon bits, or chopped green onions. Enjoy it as a warm starter or as a main dish on chilly days.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of milk to bring back creaminess. Avoid boiling to prevent curdling. You can also freeze the soup for up to 2 months, but texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Hall'S Potato Soup contains roughly 948 calories, with 18g protein, 163g carbohydrates, and 24g fat. It is an excellent source of potassium (44% of the Daily Value), protein (37% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of calcium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this soup?
Yes, while the recipe calls for medium potatoes, you can use Yukon Gold or red potatoes for a slightly different flavor and texture. Keep in mind that waxy potatoes may give a creamier consistency, while starchy ones like russets will break down more, thickening the soup.
Is there a vegetarian option for this soup?
Absolutely! This recipe is already vegetarian-friendly. Just ensure that any additional toppings, like cheese or sour cream, are also vegetarian. You can enhance the flavor by adding more herbs or spices, such as garlic or thyme.
How can I make this soup gluten-free?
To make this potato soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. You may also need to adjust the amount since gluten-free flours can behave differently. Be sure to check that your other ingredients, like broth or milk, are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).