Baked Potato Soup
Dice a pound of bacon and fry it. Â Remove half and put it away for something else. Â Add a small chopped onion to the pan and cook until onions are clear. Â Â Add some potatoes, whatever you need for your crowd. Â Add water to more than cover. Â Simmer for as long as you can. Â At dinner time, mash with a potato masher, add a small can evap milk, about a cup of sour cream, and a couple of handfuls of grated cheddar. Â Taste and correct seasoning. Â Thicken with mashed potato flakes if desired. Â Ladle into bowls and sprinkle with fresh ground pepper and chives.
Mix 2 cups self-rising flour with 1 cup buttermilk and 1/3 cup mayo. Â Sprinkle liberally with garlic-herb seasoning and add a generous handful of grated cheddar. Â Mix again. Â Using a cookie scoop, drop onto a well-greased baking sheet. Â Bake at 375 for 20ish minutes or until done.