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Potato and Yam Soup with Bacon and Spinach

Adapted By Brennan's 27 Sep 2018

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:

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.