Adinah’s Potato Soup

Adinah’s Potato Soup

Today we are sharing a recipe from the 31st Anniversary Edition of The Ellis Island Immigrant Cookbook for Potato Soup. This recipe comes from Ruby Ebert Page of Tallahassee, Florida.

Ruby’s mother Adinah Elvira Dahlberg Ebert left Helsingborg, Sweden in February 1904. Adinah’s potato soup was Ruby’s favorite recipe as her mother often made it when her kids were sick. Ruby continued this tradition with her own children and grandchildren. 


Adinah’s Potato Soup

4-5 medium-size potatoes 
1 medium-size onion 
1 ½ cups milk (or ¾ cup evaporated milk) 
1 ½ tbsp. butter 
Salt & pepper, to taste 


  1. Pare and chip potatoes.
  2. Add potatoes and chipped onion into 1 quart salted water.
  3. Boil until tender.
  4. Reduce to simmer.
  5. Remove 2 cups of the water and add whole milk (or remove 1 cup of water and add the evaporated milk).
  6. Add butter and pepper.


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