Peel the potatoes, cut in half, slice into 5 mm thick. Thinly slice the onion.
Add all ☆ ingredients into a rice cooker, and press start. Leave it until it has finished cooking.
Remove only the bay leaf from the rice in Step 2, and put the mixture in a blender to make a paste. When cooled, they start to separate, so move to Step 4 quickly!
Pour the mixture into a container, which can be covered with a lid. Pour milk and heavy cream, and mix well. Sprinkle salt and pepper to taste, and chill in the fridge for at least 3 hours.
If you can, serve in bowls chilled in the fridge as well. Garnish with parsley, croutons, and black peppers, then it's done.
It's also pretty to decorate with the remaining heavy cream.
It's almost the same, but here is a recipe for Pumpkin potage. (Recipe ID: 1564964)
Story Behind this Recipe
Vichyssoise is my husband's favourite. I got a hint from "Shunnosuke's" German Potato recipe (Recipe ID: 631649), which I've cooked so many times, and made vichyssoise in a rice cooker.
If you want to make it lighter, reduce the amount of the butter to half, increase the amount of milk by 100 ml, and reduce the amount of the heavy cream by 50 ml. When you use low fat milk, this dish becomes even healthier.