Potato and Yam Soup with Bacon and Spinach
Serving Size: Serves 4-6
6 slices (about 6 ounces) applewood-smoked bacon, 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, 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
Adapted From: 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.
Saute 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 saute 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.