Noun
vichyssoise (countable and uncountable, plural vichyssoises)
A thick, creamy soup made from potato, leeks, onions, and chicken stock, and normally served cold.
According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook: "There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole, or Spanish sauce. Source: Internet
Potatoes form one of the main ingredients in many soups such as the vichyssoise and Albanian potato and cabbage soup. Source: Internet