This particular variation was slightly more modern with the addition of red peppers and the bread bowl. I recommend trying it if you're ever in Iceland. It's delicious.

Warms my body and my soul :)

Soup is very bare-bones, but perfect for the weather. Onions and carrots to sautee, then peas, potatoes, and water in. Simmer for an hour, season/stir every now and then as you go. Grab a bowl and a chunk of bread and enjoy the chill grey air...

I like the Imagine brand cartons of potato leek soup. I sautéed 2 smallish zucchini squash, some kale, and spinach - added them to the soup and blitzed it all with an immersion blender. A yummy lunch, with extra fiber and greens. I also added some black truffle salt and a few pinches of shredded cheese to my mug. It made enough for 3-4 servings. Perfect with toast.

First time making this. Used one pkg of Smithfield cherry smoked bacon, 2 lbs ground beef, 1 pkg frozen potatoes O'Brien, 2 stalks celery minced, 6 cloves garlic, 3 Tbls Worcestershire sauce, 1 tsp each of onion powder, garlic powder, Coleman's dry mustard, parsley, 6 cups beef broth, 1 cup half and half, 8 oz extra sharp cheddar, 1/3 cup parmagiano reggiano, S&P to taste. Polish dills for garnish. Unbelievably good.

For a large batch I used a 10x13 baking dish.
Fill about 80% with tomatoes. I’ve used Roma, vine and/or cherry tomatoes. They all turned out good.
Two cans of rinsed cannellini beans.
Half a white onion.
4 cloves or garlic (or until it feels like enough)
1 small summer squash. I have a small garden of them so this was a no brainer
Season with dried oregano and salt. Add a generous amount of olive oil
Cook at 350 F for 30-45 minutes. Add in heavy cream and cheese. I used Chihuahua cheese but cottage cheese would be great too. Add fresh basil if available. Cook for another 10-15 minutes and then blend. I have found that a stand blender is better for this than a hand blender.

Homemade cornbread as well