Potato and Yam Soup with spinach
6 slices bacon, cut
crosswise into ½-inch pieces
1 large onion, peeled and
chopped
2 garlic cloves, peeled
and finely chopped
1 Tbsp. fresh thyme leaves
1 tsp. spice rub of choice
1C pureed tomatoes
10 oz. sweet potato,
peeled, cut into cubes
10 oz. Yukon gold potatoes (about 2 medium), cut
into cubes
10 oz. red-skinned
potatoes (about 2 medium), cut into cubes
4 – 5C chicken stock
1/3C cream
5 oz. package baby spinach
leaves
salt and freshly ground
pepper to taste
Sauté bacon in a large pot
over medium heat until crisp. Transfer
to paper towels. Add onion to drippings
and sauté until beginning to brown. Add
spices, garlic and thyme and stir one minute.
Add potatoes and stir to coat.
Add 4 cups of stock and pureed tomatoes and bring to a boil. Reduce heat to medium-low, cover with lid
slightly ajar and simmer until potatoes are very tender, adding more stock as
necessary. Gently mash with a potato
masher. Stir in the spinach until
wilted. Add the cream and bring to a simmer. Season with salt and pepper to taste. Divide among bowls and sprinkle each with
some of the bacon.
MAKES: 6 – 8 servings
