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

Instructions

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.