Potato and Yam Soup with Bacon and Spinach

Serving Size: Serves 4-6

Ingredients

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

Description
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.

Preparation
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.