Potato And Yam Soup With Bacon And Spinach Recipes

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POTATO AND YAM SOUP WITH BACON AND SPINACH



Potato and Yam Soup with Bacon and Spinach image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     High Fiber     Dinner     Bacon     Spinach     Sweet Potato/Yam     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 10

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

Steps:

  • 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.

YAM AND POTATO SOUP WITH BACON AND SPINACH



Yam and Potato Soup With Bacon and Spinach image

Make and share this Yam and Potato Soup With Bacon and Spinach recipe from Food.com.

Provided by Ambervim

Categories     Low Protein

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

6 slices bacon, cut to 1/2-inch pieces
1 onion, chopped (large)
2 teaspoons garlic, chopped
1 teaspoon thyme, dried
14 1/2 ounces diced tomatoes (canned ok)
10 ounces yams, peeled and diced (red-skinned sweet potato)
20 ounces potatoes, diced (Yukon Gold or Red-skinned)
4 1/2 cups chicken broth
6 ounces spinach (fresh best)

Steps:

  • Saute bacon until crisp and drain on paper towels.
  • Add onion to drippings and saute until beginning to brown (about 7 minutes).
  • Add garlic and thyme and stir.
  • Add tomatoes and stir about 2 minutes.
  • Add potatoes and stir to coat.
  • Add broth and bring to a boil. Reduce to simmer and cover with lid ajar until potatoes are tender.
  • Add spinach and bacon and stir until spinach wilts.
  • Add more broth if too thick.
  • Season with salt and pepper.

Nutrition Facts : Calories 221.2, Fat 5.1, SaturatedFat 1.6, Cholesterol 5.4, Sodium 662.8, Carbohydrate 36, Fiber 5.7, Sugar 4.2, Protein 8.9

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