Potato soups

Potatoes thicken soups naturally as they release starch, and are a cheap and filling base. They appear in creamy chowders and leek soups, in hearty meat and vegetable soups, and in Andean cooking, where many native varieties are used. They are often added in large chunks or puréed until smooth.

SoupWiki lists 73 soups with potato. Typical total cooking time is about 60 minutes, ranging from 35 to 260 minutes, and a serving is roughly 160–650 kcal (estimates). The quickest is Pisca Andina (~35 min) and the lightest is Turkish Vegetable Soup (~160 kcal). 16 are vegetarian, 3 of them vegan. 2 can be served cold. They come from 38 countries, most often Turkey, United States, Peru.