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Potato and Yam Soup with Bacon and Spinach

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Ingredients

  • PREP: 45 minutes
  • TOTAL: 45 minutes
  • Recipe by the Bon Appétit Test Kitchen
  • March 2011
  • 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

Details

Servings 4

Preparation

Step 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.

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