Baked Potato Soup
Dice a pound of bacon and fry it. Remove half and put it away for something else. Add a small chopped onion to the pan and cook until onions are clear. Add some potatoes, whatever you need for your crowd. Add water to more than cover. Simmer for as long as you can. 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. Taste and correct seasoning. Thicken with mashed potato flakes if desired. 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. Sprinkle liberally with garlic-herb seasoning and add a generous handful of grated cheddar. Mix again. Using a cookie scoop, drop onto a well-greased baking sheet. Bake at 375 for 20ish minutes or until done.