Potato and Yam Soup with Bacon and Spinach

Yesterday we had nonstop moving estimators in. After the last one left at 7:30 PM, I told Jim I did not have the energy to fix a meal. Outside the gate along with the Chinese Restaurant is Thursdays, Sports Bar. I survived it, Jim loved it. Tonight we had a one pot meal. Rachael Ray would call it a Stoup. March Bon Appétit called it a soup. It serves 4- 6 as a main courseand is only 319 cal per serving, wich is more than enough to fill you up.  As Jim had some emails to send, I graciously agreed to clean up; one pot, 2 bowls, two spoons. What a girl!
Ingredients:
6 slices applewood-smoked bacon (about 6 oz), cut crosswise into ½” pieces
1 large onion
2 garlic cloves, pressed
1 t dried thyme
1 14.5 oz can diced tomatoes in juice
1 10 oz yam, peeled, quartered lengthwise, cut crosswise into ½” slices
2 medium Yukon Gold potatoes, peeled, quartered lengthwise, cut crosswise into ½” slices
2 medium red-skinned potatoes, peeled, quartered lengthwise, cut crosswise into ½” slices
4-5 C low salt chicken broth
5-6 oz package of baby spinach
Salt and pepper to taste
Directions:
1. Sauté bacon in a 8 qt. pot over medium heat until crisp. Transfer to paper towels to drain.
2. Add onion to drippings in pot: increase heat to medium high and sauté until beginning to brown about 7 minutes.
3. Add garlic and thyme; stirring for about 1 minute.
4. Add tomatoes with juice and stir until almost liquid is evaporated, mine took double the time; 4 minutes.
5. Add all the potatoes and stir to coat. Add four cups of broth and bring to a full boil.
6. Reduce heat ot medium-low, cover with a lid slightly ajar and simmer until potatoes are tender, stirring occasionally, 12 minutes. (Mine took 8 minutes more) At this point I added ½ t pepper and 1 t salt.
7. Add spinach and bacon and cook until the spinach melts about 1 minute.
We really liked this meal and the clean up was wonderful. Great healthy meal for a busy day.