Potatoes peeled and ready to go.
On the left is the juice+small amount of starch (it settles to the bottom) and on the right is pulp+majority of starch (this is how my juicer separates it).
This is the juice+starch.
Sadly Mrs nwo2012 did not show the scooping off (using a ladle) of the juice leaving just the starch on the bottom.
This is now a pot (safe non-reactive) full of the potato juice). Add lots of salt!
After about 40 minutes if cooking with occasional stirring and adding of water, we have the finished soup.
RP says you can cook just until it is thick but because I know there is probably a small amount of starch left in there I prefer to add water and cook longer.
Eat and enjoy.