Not vichyssoise, because vichyssoise is a white soup, served cold, while this is warm and soup coloured.  This soup is made with the white and green parts of the leek, ‘real’ chicken stock out of a packet (as opposed to those artificial tasting cubes) and a King Edward potato (I think there was more leek than potato, but it worked fine).  I dry fried some chopped up dry-cure extra-tasty bacon to go on top, and this made a yummy soup even yummier.  Sam opted to have his bacon in a sandwich instead.