How much water in potato-leek soup (Vichyssoise)? 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.
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.