kilikini wrote:

>>>
>> I thought that everybody uses potato water for thickening soups
>> and gravies. I guess it's the potato starch that does it.
>>
>
>
> I've actually never heard of using potato water for thickening
> soups and gravies. This is the first time!
>
> kili
>
Potato water or roux was used in our kitchen, but the potato water is
tasteless and roux has a definite flavor, which may not be wanted at
times.

The water in which wheat kernels are cooked also makes a fine
thickener for soups, or so I seem to remember and perhaps rice water,
too. I never tried either, but since potato water is so readily
available, I use it when needed. I am not above using a mashed up
piece of potato, when I need extra thick soup.

Maybe it is a regional thing, or an old fashioned one.