Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise:

  • 250g leeks
  • 250g potatos
  • 50g butter
  • 1.75L water
  • 200mL crème fraîche

I was cooking 3 times as much soup, so I multiplied the amount of leeks, potatos, and butter by 3. However, 5.25L was just way too much. I ended up eyeballing it and using ~3L. Still, the end result was a bit too watery for me.

It seems that even the above recipe has too much water. Is this a typo?

Or was it in the scaling up? I can imagine that you do not simply multiply by 3, even if you use a bigger pot than you'd use for the non-scaled version.

  • Btw, I checked another edition of the book (a single volume edition, mine is multi-volume) and the recipe was the same.
    – luispedro
    Commented Apr 1, 2011 at 22:15

1 Answer 1


I'm not sure if it's a typo but the recipe surprises me, traditionally (as far as a 100ish year old dish can be "traditional") vichyssoise would have chicken stock or seasoned milk as the liquid base.

For that quantity of potato and leek I would estimate 0.6->0.75L of liquid so it is possible it is a typo.

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