Here you go Gemma. You could always add potato to any soup recipe to thicken it and make it more filling.
Butternut squash soup. You only need to count the potato.
Butternut Squash
Potato
Chilli flakes (optional)
Parsley
Peel and chop Butternut Pumpkin and place in a large pot. Peel and chop an equal amount of potato and add to pot. Place water in pot....keep the level of water about an inch below the level of the pumpkin and potato. Bring to boil and then turn down to a gentle simmer, stirring the contents now and then to enable the veg above the waterline to be immersed. It takes about twenty mins for the pumpkin and potato to start to break up....meaning they are cooked. Remove from heat. Mash with a Potato Masher. (Because you have not 'covered' the veg in water, the amount in the pan should be just right for a thick soup. Add a shake of Chilli Flakes, a good quantity of chopped Parsley and season to taste.
Mushroom Soup. 9pp in entire recipe
450ml (16 fl oz) hot veg oxo stock
175g (6oz) potato scrubbed and diced small
575g (1 1/4lb) mushrooms chopped
4 tbs half fat creme fraiche
pour stock into pan, add potato and mushrooms. cover, bring to boil then simmer for 10 mins
blend until fairly smooth and season return to heat and gently stir in creme fraiche.
Chicken and veg 'soup'. 16pp in entire dish.
200g roasted chicken shredded
250g potato
2 carrots
1 onion or 2 leeks
100g swede
1tsp dried tarragon
1 chicken oxo cube
Peel and chop all veg and put in a pan with the tarragon and enough stock to cover. Simmer until veg is tender. Add the chicken, heat through and serve. You can mash the veg in the pan still with the stock (before adding chicken) if you prefer a less chunky soup. Add/alter veg as taste demands. You could always fry the veg a little with the tarragon before adding the stock if you wish but count the butter.