Potato and Yam Soup with Bacon and Spinach |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Per serving: 319 calories, 15 g fat, 5 g fiber Nutritional analysis provided by Bon Appétit
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