Vichyssoise in a Rice Cooker

• 3 large Potatoes
• 1 large Sweet onion (normal one is ok, too)
• 400 ml Water
• 4 tsp Consomme soup stock granules
• 1 tbsp Butter
• 1 Bay leaf
• 400 ml Milk
• 100 ml Heavy cream
• 1 Salt and pepper
• 1 Parsley
• 1 Black pepper
• 1 Croutons

1. Peel the potatoes, cut in half, slice into 5 mm thick.
2. Thinly slice the onion.
3. Add all ingredients into a rice cooker, and press start.
4. Leave it until it has finished cooking.
5. Remove only the bay leaf from the rice in Step 2, and put the mixture in a blender to make a paste.
6. When cooled, they start to separate, so move to Step 4 quickly!
7. Pour the mixture into a container, which can be covered with a lid.
8. Pour milk and heavy cream, and mix well.
9. Sprinkle salt and pepper to taste, and chill in the fridge for at least 3 hours.
10. If you can, serve in bowls chilled in the fridge as well.
11. Garnish with parsley, croutons, and black peppers, then it's done.
12. It's also pretty to decorate with the remaining heavy cream.
13. It's almost the same, but here is a recipe for Pumpkin potage.

potatoes, sweet onion, water, granules, butter, bay leaf, milk, cream, salt, parsley, black pepper, croutons

Taken from cookpad.com/us/recipes/144749-vichyssoise-in-a-rice-cooker (may not work)