okay, new thought:
I've often pondered Scalloped Potatoes, there really isn't a why behind it, I like the dish, even though it's a bastard child of a classic French peasant dish...but that is yet another blog.
The style of cutting starchy potatoes into medallions isn't that uncommon, it's just emphasized in that particular dish...and of course me being me I had to sit down and think for a bit. I once tried long boiling raw potatoes into a stock in order to thicken it without resorting to any flour based substance. Upon consideration a thought occurs...what if I was going about it all wrong?
If you want to use potatoes as a thickener in a soup the better thing to do then is to first cook them so that they are more capable of breaking apart. Take chunks of a cooked potato and boil it in stock so it falls apart. I suppose if you wanted to go to the effort required to mash them into paste it would work just as well but now I have something to experiment with next time whole chicken is on sale.
I'll let you guys know how this adapted chicken stew turns out.
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