Wednesday, March 18, 2015

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