Vichyssoise- with already cooked potatoes?

Made too many potatoes and where potatoes are fairly cheap and I could throw them away, was thinking of making Vichyssoise 'cause I have leeks, chicken broth and cream. And, heck, it's still cold here in the Northeast so might as well have it warm as in comfort food.
Do you think the flavor of the vichyssoise would be compromised by using already cooked potatoes (not cooked with the corned beef - just cooked on their own)
Help, pleaase?

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