Simple and creamy Potato Leek Bucatini made with bucatini pasta and a potato leek soup as the sauce base!
The first time I made a potato leek soup was several years ago and even as it was bubbling away on the stove on that crisp autumn evening, I knew I would love it. We lived in a small apartment then and sometimes even a little bit of cooking can fog up the kitchen windows, especially if it was something with a lot of liquid in it. And no matter where you were in that small 1000 sqft apartment, you knew what was cooking in the kitchen.
The slight sweetness of the leeks and onions roasted in butter and the earthy scent of potatoes added to it, reminded me of the Kerala Potato Stew that we make at home, in which the onions bubbled away with the potatoes and some mild spices only to be finished with some coconut milk. Here I finish the potato leek soup with some kefir or buttermilk.
It was one such autumn evening again and I was making this Potato Leek Soup, when I realized I did not have any bread to go with the soup for dinner. My pantry staples were at a minimum as we were just about to go on a three week vacation. I had some pasta in a box and figured why not add the pasta to the soup, that way we get to enjoy the soup and it would be filling at the same time. So out of a quirky idea, this Potato Leek Bucatini was born and it was quite a big success. The adults and the kiddo enjoyed it!
Potato Leek Bucatini – The Recipe
Ingredients:
- 1 box Bucatini pasta or any long pasta ( spaghetti or linguine would do fine too)
- 2 tablespoon butter
- 4 medium sized golden yellow potatoes
- 2 leeks, trimmed and chopped
- 1 yellow onion, chopped
- 2 cloves garlic, peeled and minced
- 3-4 cups vegetable stock
- salt and fresh ground pepper, to taste
- ½ cup buttermilk
Method:
Boil enough water to cook the pasta in, salt the water and cook the pasta in it. Drain and keep aside.
Peel and cut the potatoes into rough cubes. Heat the stock in a pan and boil the potatoes in it.
Meanwhile, heat the butter in a large pan, add the leeks, onions and garlic to it. Saute over medium heat till they soften. Be sure to not let them brown. Add salt and some of the black pepper to this and mix well.
Once the potatoes are done (they should be cooked through and almost falling apart), add the potatoes along with the stock to the pan with the onions and leeks in it. Add a little water or a little more stock if it is too thick. Let it all come to a boil. Mash the potatoes with the back of a ladle till it all gets creamy.
Reduce the heat and add the buttermilk and switch off heat immediately. Add the cooked and drained pasta to this and mix well. If you feel the need for more sauce, add more butter milk or cream to it. Top with some fresh cracked pepper and serve immediately.
📖 Recipe
Potato Leek Bucatini
Ingredients
- 1 box Bucatini pasta or any long pasta ( spaghetti or linguine would do fine too)
- 2 tablespoon butter
- 4 medium sized golden yellow potatoes
- 2 leeks , trimmed and chopped
- 1 yellow onion , chopped
- 2 cloves garlic , peeled and minced
- 3-4 cups vegetable stock
- salt and fresh ground pepper , to taste
- ½ cup buttermilk
Don't forget to check out Step-by-step instructions with photos in the body of the post above
Instructions
- Boil enough water to cook the pasta in, salt the water and cook the pasta in it. Drain and keep aside.
- Peel and cut the potatoes into rough cubes. Heat the stock in a pan and boil the potatoes in it.
- Meanwhile, heat the butter in a large pan, add the leeks, onions and garlic to it. Saute over medium heat till they soften. Be sure to not let them brown. Add salt and some of the black pepper to this and mix well.
- Once the potatoes are done (they should be cooked through and almost falling apart), add the potatoes along with the stock to the pan with the onions and leeks in it. Add a little water or a little more stock if it is too thick. Let it all come to a boil. Mash the potatoes with the back of a ladle till it all gets creamy.
- Reduce the heat and add the buttermilk and switch off heat immediately. Add the cooked and drained pasta to this and mix well. If you feel the need for more sauce, add more butter milk or cream to it. Top with some fresh cracked pepper and serve immediately.
Nutrition
Linda from Veganosity says
I love potato leek soup, this is fantastic! Thanks for the creative recipe.
Gin says
Oh my gosh, this looks so creamy and comforting! Potatoes and leeks are amazing together, but I never thought of combining them with pasta like this!
Uma says
Love how you used leek and potatoes. Looks creamy and delicious Manju:)
Hauke Fox says
Never made, or heard or thought of a recipe like this. But it sounds really really good! Especially on such a grey, coldish day I could need a dish like that! 😀
Debbie says
This was really good I used russet potatoes as that’s what I had on hand. It’s a great meal for fall. I think I’d use chicken broth next time for more flavor.