Recipe information
Total Time
45 minutes
Yield
4 to 6 main-course
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
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
One serving contains: Calories (kcal) 318.6 %Calories from Fat 42.1 Fat (g) 14.9 Saturated Fat (g) 5.5 Cholesterol (mg) 30.3 Carbohydrates (g) 33.9 Dietary Fiber (g) 4.8 Total Sugars (g) 7.4t Net Carbs (g) 29.1t Protein (g) 13.9 Sodium (mg) 787.9