Comfort food: Potato Soup and Oatmeal Muffins

Last week was a bit on the chilly side, so Jameson and I made some favorite recipes: potato soup and oatmeal muffins.

Potato Soup (the way I make it!)
serves 6-8

1. Saute small onion and 3 cloves of garlic in butter.

2. Add 6-7 peeled and cubed white potatoes (or the equivalent of any other kind.)

3. Cover with water and 4 cubes of (no MSG!) chicken boullion. (Or use stock.)

4. Season with salt, pepper, and nutmeg.

5. Boil; cover and simmer for 20+ minutes or till potatoes are very soft.

6. Mash potatoes well. Add 1 cup milk, 1/4 cup cheddar cheese, and heat through until cheese is melted.

Cinnamon-Topped Oatmeal Muffins.

This recipe is one we often had for dinner growing up. It’s from More With Less, a cookbook I highly recommend. It’s full of basic recipes and nutritional information, as well as a beginner’s guide to whole grains and proteins.

Makes 12

1. Preheat oven to 425 degrees.
2. Sift together into mixing bowl: 1 cup flour, 1/4 cup sugar, 3 t. baking powder, 1/2 t. salt
3. Stir in: 1 cup oats, 1/2 cup raisins (optional)
4. Add: 3 T oil, 1 beaten egg, 1 cup milk. Stir only until dry ingredients are moistened.
5. Fill greased muffin cups 2/3 full.
6. Sprinkle with cinnamon topping: 2 T sugar, 2 t flour, 1 t cinnamon, 1 T melted butter

7. Bake 15 minutes.


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  1. I don’t think More With Less cookbook has a “bad” recipe in it! There are a lot of variations that work with what one has on hand in the kitchen at the moment (my kind of cooking!) I say, emulate cooks who work with basic ingredients and turn out a delicious-everytime product!
    And theirs is the unscientific, natural kind of nutrition; straight from the earth. You remember my gardens, Danica? I loved sending you home with a couple tomatoes, a handful of basil, and a cuke!

    Posted by diane romlein | April 29, 2008, 4:00 am
  2. I love the More with Less cookbook!

    You should showcase it on your website….
    I have used the first few chapters to teach nutrition to my kids. It’s a great read.

    Posted by nancy | April 29, 2008, 4:14 am
  3. I agree with Nancy — a totally good read. It was my first “teaching” cookbook that I read, absorbed, and used over and over again. I learned concepts, techniques, nutrition, etc. Great book for beginners or for those of us less versed in basic nutrition.

    We should showcase it. It is a basic essential for young cooks!

    Posted by darlene sinclair | April 29, 2008, 5:07 am
  4. Looks very tasty. Can these muffins be made with whole wheat flour?

    Posted by Melissa Lange | April 30, 2008, 7:01 am
  5. @Melissa: Yes, for sure. Not as light and fluffy, of course, but yummy just the same.

    Posted by Danica Dunphey | April 30, 2008, 7:39 am
  6. How is it I’ve never heard of that cookbook? I will have to check it out. Does anyone recommend any of the other World Community Cookbooks?

    Posted by sam | April 30, 2008, 9:51 am
  7. I thought this recipe looked familiar! I cook from “More with Less” all the time!! It’s one of my favorite cookbooks – it’s looking a little ragged these days, but it just means it is well loved :)


    Posted by andrea | May 2, 2008, 9:57 am
  8. I made the muffins the other day and Tim said these are his new favorite muffin. Thanks for the recipe!

    Posted by Michelle | May 7, 2008, 7:25 am