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Potato and Yam Soup with Bacon and Spinach

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Serves 4-6, as a main-course » Epicurious.com

So many things are better with bacon, including this hearty soup. For a thicker soup, you can puree 2/3 of the soup before adding in bacon and spinach.
Ingredients:
    6 slices applewood-smoked bacon (about 6 ounces), cut crosswise into 1/2-inch pieces
    1 large onion, chopped
    2 garlic cloves, pressed
    1 teaspoon dried thyme
    1 14.5-ounce can diced tomatoes in juice
    1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices
    2 medium yukon gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices
    2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices
    4 to 5 cups low-salt chicken broth
    1 5-to 6-ounce package baby spinach


Preparation:

Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.