I kinda like my soups a bit on the thick side, particulaarly pea soup and lentil.
One of us likes all soups like a stew. I would call them a gummy mess at times. Tasty, but more like porridge than soup. If consomme could be made thick, I am sure we would have it that way.
If I want a soup thin, I make it.
Anyway enough about the great soup wars.
Thickness of soup is, i supose, a matter of preference.
Have never added the tater stuff but would go a bit on the conservative side.
Just a thought.