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Some readers may know that I'm the type of dude who likes to make a big pot of soup, then freeze individual portions to take to school or reheat at home. While I might not feed you as well as Google's cafeteria, I've posted a recipe for the soup I made for lunch today.

Potato Soup with Roasted Garlic and Green Onions
2-3lb Potatoes
1.5 tsp Salt
1 bulb Garlic, roasted
1 bunch, Green Onions
2-3 cups Skim Milk

Peel and dice the potatoes into cubes about a centimeter on each side. Alternatively, you can use new red potatoes and leave the skins on for a more fiber-y soup. Dump all them cut-up potatoes into a saucepan, then cover with water and bring to a boil. Add 1 tsp. salt. Reduce heat to a simmer, until potatoes are tender, generally when you start to see starch deposit on the side of the pan. As the potatoes are cooking, clean and dice the green onions and set aside. Squeeze the individual garlic cloves out of the skin and chop into itty-bitty pieces. When the potatoes are cooked, drain as much water off as you can muster without dumping taters down the drain, then cover with milk. Add onions, garlic, and remaining salt, then bring to a boil. Reduce heat to a simmer and cover. Simmer soup for 20-30 minutes or when broth is on this side of sludgy. Garnish with chopped parsley or shredded cheddar cheese, if you're feeling extra decadent. Serves 3-4.