Potato and Yam Soup with Bacon and Spinach

• 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

1. Saute bacon in large pot over medium heat until crisp.
2. Transfer to paper towels to drain.
3. Add onion to drippings in pot; increase heat to medium-high and saute until beginning to brown, about 7 minutes.
4. Add garlic and thyme; stir 1 minute.
5. Add tomatoes with juice.
6. Stir until almost all liquid evaporates, about 2 minutes.
7. Add all potatoes; stir to coat.
8. Add 4 cups broth; bring to boil.
9. Reduce heat to medium-low, cover with lid slightly ajar.
10. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes.
11. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick.
12. Season with salt and pepper.

bacon, onion, garlic, thyme, tomatoes, gold potatoes, potatoes, lowsalt, baby spinach

Taken from www.epicurious.com/recipes/food/views/potato-and-yam-soup-with-bacon-and-spinach-363951 (may not work)